Slit the back of the prawns open and remove entrails. Clean and drain in a colander. Toss prawns in corn flour.
Deep-fry the prawns in hot oil until golden and crispy. Drain on an absorbent kitchen towel.
Dry fry (without oil) the shredded coconut until crispy and golden. Remove and set aside. Heat oil in a wok. Fry garlic, lemon grass, cilipadi and curry leaves till fragrant. Add seasoning and mix. Add prawns and pre-fried coconut. Fry well to combine. Dish up and serve immediately.