Blend together the red chillies, shallots, garlic, lemongrass, ground coriander, ground cumin, coriander and the juice and zest of a lime in a blender until smooth. Add in half the prawns and blend until smooth.

Roughly chop the remaining prawns.

Combine the blended prawns with the chopped prawns and season with salt.

Pour the desiccated coconut into a shallow bowl.

Spread a thick layer of your prawn mix on top of each slice of bread and then press those slices, prawn-side down, into the bowl of desiccated coconut. The aim is to make sure the top of each slice is covered in coconut. Next, cut each piece half diagonally to make neat triangles.

Heat a generous glug of vegetable oil in a medium-sized frying pan. Add your slices of bread prawn-side up and fry for 2 mins until you have a crispy golden base. Carefully flip over and cook for 2 mins on the other side until crisp.

Drain your toast on a plate lined with kitchen paper while you repeat the process with your remaining un-fried slices.

Serve hot with sweet chilli sauce.