Remove head from prawns and peel, leaving tail on. Devein prawns.
Crack eggs into bowl, use a fork to whisk add water and whisk again to combine (set aside)
In a separate bowl add flour, garlic powder, sriracha seasoning, salt and pepper. Stir to mix together well.
In another bowl mix together shredded coconut and panko breadcrumbs
Line a tray with baking paper and place next to bowls
Hold prawns by tail and dip into the flour mix. Use a spoon to help coat the raw prawn meat all over. Place on lined tray when coated. Repeat for each prawn.
Hold prawns by tail and dip into the egg mix up to the tail, allow drips to stop, then dunk into coconut breadcrumb mix, use a spoon to help coat. Note 4
Place prawns on lined baking tray and put into the fridge for at least 30 mins.
Pour peanut oil into wok and turn to a medium heat (setting 3-4)
Once bubbles start to form and heat can be felt when holding hand above wok begin to fry prawns in batches. Use a slotted spoon to remove prawns when they have risen to the top of the oil and the coating is a nice golden light brown colour. Note 5
Transfer to a bowl lined with paper bowl and continue to cook raw coated prawns until all are cooked.
Serve with sweet chilli sauce and mustard yoghurt, fresh lime juices, parsley and cracked pepper