In a little pot, mix together honey and lemon juice and set aside.

Wash and pat dry the prawns. In a small bowl, whisk together the egg and in a large plate or soup bowl, mix together the crumbs coating.

In a large skillet/frying pan, heat 2 tablespoons of coconut oil over medium-high heat. Once hot, start adding the prawns.

First add a handful of prawns to the egg mix and coat through (if making an AIP version, use a little coconut milk to dip the prawns in). Lift each prawn from the egg mix, shaking off the excess liquid, and dip in the crumbs to coat each side (hold the prawns by the tail end). You can do two prawns at a time, holding them with the fingers of each hand. Add the coated prawns to the hot pan. Continue with the rest of the prawns until they are all egged, coated and in the pan. You might need to swirl the oil around in the pan to make sure it is evenly spread. Add more oil if it gets dry.

Once all the prawns are in, you should be ready to start turning those that went in first. The prawns need to cook for only a couple of minute , or until golden brown and crispy, before you turn them over. Cook for a further 30 seconds to a minute on the other side. Remove cooked prawns to a plate.

To finish the glaze, place the pot with honey and lemon over high heat and bring to the boil. Take off the heat and whisk in a small teaspoon of arrowroot flour or starch. Place back on the heat for about 30 seconds seconds until it all comes to bubbling and starts to thicken. Remove from heat at that point. It should look like thin toffee sauce.

Finally, drizzle the glaze all over the prawns. Serve with a side of Asian greens or with cauliflower rice.