Clean your prawns and place them in a mixing bowl.
In a wok (or frying pan) melt your coconut oil. Toss your prawns and garlic puree into it for a minute or two and then place them in the mixing bowl.
Add to them your lemon, red Thai curry paste, salt and pepper and mix well. Wrap your mixing bowl with cling film and place them in the fridge for an hour.
While your prawns are cooling make your breadcrumbs. In a blender (don’t clean it out after the lemons) mix together the cauliflower so that it resembles breadcrumbs. Add the rest of the seasoning along with some extra salt and pepper. Pour it into a mixing bowl ready for breading your prawns.
In another bowl beat your egg.
Get your prawns out and pat them dry so that they are damp rather than soaking wet. Toss them in the breadcrumbs, then in the egg and then back in the breadcrumbs.
Place in the air fryer for 10 minutes on a baking sheet at 180c.
Serve with fresh lemon.