Step 1

Break the egg into a bowl and beat until combined. Place the coconut and salt on a plate

Step 2

and mix thoroughly. Dip the prawns/shrimp in the egg, shake off excess, then dip in the

Step 3

coconut. Place on a clean plate. Repeat until all prawns/shrimp are covered.

Step 4

Melt the coconut oil in a deep frying pan over medium-high heat. To test if the oil has come to temperature, dip a corner of a prawn in the oil. If it sizzles, it is ready. Cook the prawns in the oil until cooked through on both sides. Remove and drain on paper towel.

Step 5

Place the watercress and grapefruit in a large bowl. In a small bowl, mix the olive oil and

Step 6

white wine vinegar together. Season with salt and pepper. Pour the dressing onto the salad

Step 7

and mix thoroughly.

Step 8

To serve, divide the salad and grapefruit segments over four plates. Top with three prawns/shrimp on each plate.