Mix the almond milk with the lime juice and set aside for 10 minutes – this will make a lime buttermilk. Preheat the grill to a medium-high. Line a grill tray with non-stick foil or baking parchment.

In a second bowl, mix the plain flour with the salt and pepper. In a third bowl, mix the coconut, breadcrumbs, chilli flakes, lime zest and coriander.

When the lime buttermilk is ready, take a prawn and dip it into the milk, then dip it in the seasoned flour, shaking off the excess, before dipping it back in the buttermilk. Lastly, dip the prawn in the coconut-breadcrumb mixture, making sure it’s coated all over. Shake off the excess and place on the grill tray. Repeat the process until you have breaded all the prawns.

Cook the prawns under the grill for 5-10 minutes, turning halfway through. Ensure they are thoroughly cooked and have turned pink. The coconut should be lightly toasted, forming a crispy crumb.

To make the sweet chilli sauce, mix the cornflour with the water until it forms a loose paste. Place the other sauce ingredients in a small saucepan and bring to a boil on a medium heat, whisking to dissolve the sugar. Once boiling, stir in the cornflour paste. Continue to boil for 2½ minutes, then remove from the heat and allow to cool. Serve with the crispy prawns, lime wedges and more coriander.