Preparing and Cooking the Coconut Prawns: Preheat oil in a large wok over medium-high heat.
Whisk the egg whites in a medium bowl until light and fluffy. Place the flour and coconut into two separate containers.
While the oil is heating, toss one prawn in the flour, dip it into the egg whites and roll it in the coconut. Set it to one side. Repeat with the remaining prawns.
Once the oil is hot enough, carefully lower the prawns into the oil in batches of five.
When the coconut has turned light brown on one side, turn the prawns over and cook until crisp and golden on both sides. Remove the prawns and drain them on a paper towel.
Serve with the two dipping sauces.
Dipping Sauces: For the classic dipping sauce, combine the fish sauce, lime juice, rice vinegar, caster sugar, chopped garlic and red chilli into a bowl.
For the lemon dipping sauce, mix all the ingredients and set them aside.
Serving Suggestions: Serve with rice, lettuce, mint and cucumber.
This classic dish is great to serve to guests at parties and is also easy for a family to enjoy together over dinner.