Defrost (if using frozen) prawns in the fridge overnight. If your prawns have shells, deshell and devein the prawns, leaving the tail on. Pat the prawns dry with a kitchen towel and season lightly with salt, pepper and paprika.
Place the beaten egg in a small bowl and the flour in another small bowl. In a shallow bowl/ small plate, combine the panko breadcrumbs, coconut, sesame seeds, remaining salt and pepper.
Dip the prawn into the flour, and gently shake off the excess. Next dip the prawn in the eggs and then dredge the prawn in the panko-coconut mixture. Coat the whole prawns and gently press the mixture on the prawns.
Reserve the coated prawns on a plate and repeat until all prawns are coated.
In a pan deep enough for frying, heat the oil on medium high heat. Fry the coated prawns a few at a time until golden brown, approximately 3-4 minutes.
Remove the prawns from the oil and drain on a piece of kitchen paper beofre serving with the aioli.
