It can be hard to come by prawns in the U.S., so you can use super-jumbo shrimp instead.
1/4 cup sweetened flaked coconut
1 tbsp. peanut or canola oil
3/4 lb. large prawns, peeled and deveined
1 1/2 tsp. minced shallots
1 1/2 tsp. minced garlic
3 tbsp. fresh lime juice
3 tbsp. rice vinegar
3 tbsp. sake or dry white wine
3 tbsp. cream of coconut (such as Coco López)
2 tbsp. chopped scallions
2 tbsp. chopped cilantro
1 tbsp. vanilla extract
1 tbsp. sesame oil
1/2 tsp. red pepper flakes (optional)
Salt and freshly ground black pepper
Freshly cooked white rice
Lime slices, for garnish
1. Preheat the oven to 350°F. Spread coconut on a baking sheet and bake until light golden brown.
2. In a skillet, heat peanut oil over medium heat. When oil is hot enough to make piece of shallot dance around in pan, carefully add prawns and cook about 1 minute on each side, until three-quarters cooked. Quickly remove prawns from pan and transfer to a plate.
3. Add shallots to skillet. Cook until opaque, then add garlic, lime juice, vinegar, and wine. Reduce mixture by half.
4. Stir in coconut cream. Add prawns, scallions, cilantro, vanilla, and sesame oil; and cook prawns all the way through. Season to taste with salt, black pepper, and red pepper flakes (if desired). If there isn't enough sauce, add 2 tablespoons water to pan before serving and reseason.
5. Serve over white rice. Garnish with toasted coconut and lime slices.