Prepare rice in boiling salted water according to package instructions. Drain the rice, put it in a sieve and let it cool down completely (it is best to prepare the rice the day before).
Remove the prawns from the packaging and rinse the glaze with lukewarm water. Defrost in a sieve at room temperature for about 1 hour.
Clean, wash and cut the peppers into pieces. Leek onions clean, wash and cut into rings. Clean, wash and drain the salad and cut into strips.
Heat 2 tablespoons of oil in a wok or large pan with a high rim. Fry the peppers for 3-4 minutes while turning. Add rice and fry for about 6 minutes. Beat 3 eggs and whisk with soy sauce.
Add the egg mixture to the rice and let it set for 1-2 minutes while stirring. Remove the wok or pan from the heat, loosely mix in the salad leaves and spring onions. Season to taste with lime juice and chilli.
Keep fried rice warm.
Rinse the prawns and pat them dry. Whisk 1 egg and 1 pinch of salt. Mix grated coconut and panko. Roll prawns first in egg, then in the coconut mixture. Put 3 prawns on each wooden skewer.
Heat 5 tablespoons of oil in a second large frying pan. Fry the prawns for 1-2 minutes, turning them over and taking them out. Chop the wasabi nuts. Arrange fried rice with prawn skewers, sprinkle with nuts.