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

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

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

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.

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

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

and mix thoroughly.

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