Combine panko, coconut and lime zest together in a bowl.
Coat prawns in flour, then dip in egg and then into the panko coconut mix.
Heat oil in a small saucepan, cook prawns on medium heat for 2 minutes on the first side and 1 minute on the second – time will vary depending on size on prawns.
Rest prawns on paper towel once cooked through.
Blitz all ingredients in a blender or small food processor until a smooth sauce consistency.
Toss rice noodles, rainbow salad, coriander and spring onion in a salad bowl.
To serve: divide a desired amount of salad into 4 bowls top each salad with cashews and shallots, 3-4 prawns and drizzle with a generous amount of the lime dressing.
Zest of 1 lime
2 cups shredded coconut
2 cups panko crumbs
16 large green peeled prawns
2 eggs lightly whisked
1 cup plain flour
Oil for shallow frying
Juice of 1 lime
1 green chili
1 spring onion stalk
1 garlic clove
2 tablespoons fish sauce
1 1/2 tablespoons brown sugar
1/4 bunch coriander
4 tablespoons coconut milk
1 small packet rice noodles - cooked per instructions
1 packet of rainbow salad
1/4 coriander bunch chopped roughly
2 spring onion stalks, finely chopped
2 tablespoons fish sauce1/4 cup roasted cashews
Handful fried shallots