1. Start with the salsa. Simply combine the chopped pineapple, wholegrain mustard, lime zest, and chili flakes. Set aside.

2. Toast the coconut flakes in a dry pan over moderate heat until lightly golden. Remove and set aside.

3. In a medium bowl, whisk together the rice flour, milk, ginger, and salt. Set aside.

4. With the skinless, deboned chicken breasts, slice them into thinner, even-sized strips. This will ensure even cooking (aim for the same thickness of the prawns).

5. Add the thin chicken pieces and prawns to the thick batter mixture and stir well to coat. Add the toasted coconut mixture and mix gently to coat.

6. Heat the oil (enough to deep-fry) in a pan. Once very hot, add pieces of chicken and prawn to the hot oil and cook until they are golden and cooked through. I advise this is done in two-three batches so as not to over-crowd the pan. An overcrowded pan of oil will lose heat and the pieces will not cook golden as they should. 

7. Season the crispy pieces with the pineapple salsa. Season with salt if needed and scatter over chopped parsley or cilantro.