3/4 cup of coconut water
3/4 cup jasmati or other long-grain rice
Zest of 1 lime (removed with a vegetable peeler), plus wedges for serving
1/2 cup of crushed carrots
2 tablespoons finely chopped red onion or shallots
Kosher salt and freshly ground pepper
1 pound of large prawns, peeled and deveined
1 large egg
1 cup of sweetened shredded coconut
3/4 cup Panko breadcrumbs
2 tablespoons chopped fresh coriander
Preheat the oven to 425 degrees F. Align an edged baking sheet with foil and place a wire rack on top; Coat with cooking spray Combine 1 cup of water, the coconut water, rice and lime scale in a medium pot and bring to the boil. Reduce the heat to medium low; Cover and cook 8 minutes. Remove from heat; Add the carrot, red onion, 1/4 teaspoon salt and a few loops of pepper (do not stir). Cover and let sit 10 minutes, then combine fluff with a fork. Discard the lime.
Meanwhile, season the prawns with salt and pepper. Beat the egg and add 2 tablespoons of water to a bowl. Combine the coconut and panko in another bowl. Dip the shrimp into the egg mixture, then the coconut-panko mixture, gently press to stick; Transfer to finished rack. Bake until the prawns are boiled for about 10 minutes.
Switch on the broiler. Brat the prawns until golden brown, 1 to 2 minutes. Add the coriander to the re-mix and throw. Serve with the prawns and lime wedges.