Line a large baking tray with baking paper and set aside.
Set 3 mixing bowls aside. In the 1st mixing bowl, whisk together two eggs with 1 tablespoon of water. Set aside.
To the 2nd mixing bowl add flour, paprika, onion powder, garlic powder, black pepper and salt. Stir to combine. In the 3rd bowl mix together panko and desiccated coconut.
Dredge each prawn in seasoned flour, dip in the egg mixture and then dredge in coconut panko mixture. Lightly press the coconut onto the prawn.
Place onto the prepared baking tray. Repeat until each prawn has been coated.
Chill the prawns in the fridge for an hour to allow the coating to adhere to the prawns.
In a deep pot, add enough vegetable or sunflower oil to cover the bottom (at least 3 inches deep).Heat the wok over medium heat, until nice and hot.
Fry your prawns in small batches. I fried 5 at a time. Fry for 2 minutes on side then flip and fry the other side for 2 minutes.
Place the fried prawns on a baking pan or a plate lined with a paper towel to soak the oil.
Serve immediately with sweet chilli sauce.