First make the sauce. Heat the oil in a saucepan and add the onions. Cook for 5 minutes on a medium heat until the onions soften. Add in the garlic, red pepper and chilli and cook for another minute. Add in the tinned tomatoes, tomato puree, sugar and salt & pepper. Bring to a bubble and simmer gently for 15 minutes, stirring every so often.
Whilst the tomato sauce is simmering, make the prawns.
Heat the oil in a large frying pan.
Pat the prawns down with some kitchen paper to ensure they're not too damp.
Take three wide bowls. Add the flour and salt & pepper to the first bowl. Mix the egg and coconut milk in the second bowl. Mix the panko and coconut in the third bowl.
Coat the prawns first in the flour, then dip into the egg mixture, and finally coat in the coconut mixture.
When the oil is hot (you can tell it's hot enough by placing a couple of he panko breadcfumbs in. If they sizzle and start to brown very quickly, it's ready) add in the prawns. Cook on one side until golden brown - about 1.5-2 minutes. Turn over and cook the other side until golden brown - about 1-1.5 minutes.
Remove from the pan with a slotted spoon or tongs, and place on a piece of kitchen paper to remove any excess oil.
Take your tomato sauce off the heat and whizz it up using a hand blender. Pour into a dipping dish and serve with the coconut prawns. Top the prawns with a sprinkle of chopped parsley,
Nutritional Information is per serving (based on 14 prawns), and allowing for 2 tbsp of vegetable oil to be absorbed during cooking of prawns.