Place all the ingredients for the salad in a medium bowl, combine and mix well. Set aside in the refrigerator for 30 minutes or until ready to serve.
For cooking the coconut brown rice:
Wash and cook the brown rice in a rice cooker or medium pot. Add in the water and coconut milk. Stir and mix well before cooking.
For the prawns:
Marinade the prawns with all the marinating ingredients, combine and mix well.
In a medium bowl, whisk and mix the corn starch, desiccated coconut and salt together.
Coat the marinated prawns well with the corn starch mixture.
Heat up a non-stick frying pan with about ½ inch of rice bran oil, and pan fry the prawns for 2 minutes on each side or until prawns are golden brown, on medium to low heat. Pan fry in 3 to 4 batches. Add more rice bran oil as needed.
Drain oil from the fried prawns in a large strainer or sieve or on some crumpled kitchen paper towels.
Garnish with some desiccated coconut and serve with the salad and brown rice.