Step 1

Pour the vegetable oil into a wok or large pot so there is at least 5cm/2in of oil, then heat it on a medium heat until the temperature reaches 180°c/350F. Or you can also use a deep fat fryer for this recipe.

Step 2

In a large bowl, add the prawns to the egg whites and coat them well.

Step 3

Next, add the cornflour and mix it thoroughly with your hands - the consistency will feel like a thin batter.

Step 4

Once the oil is ready, add the coated prawns to the oil - a few at a time - and fry the batches for 3-4 minutes, turning the prawns regularly, with a slotted spoon or tongs.

Step 5

Once the battered prawns have a lovely golden brown colour, take them out and put them on kitchen towels to drain, while you continue to fry the other batches.

Step 6

As the last batch fries, add the chopped garlic and chilli with the salt and pepper to a mortar and, using a pestle, grind these together. If you don't have a pestle and mortar, you can use a bowl and the back of a spoon.

Step 7

Heat a small frying pan on a high heat, then transfer the salt, pepper, garlic, and chilli mixture into the pan. Dry fry the spices for 1 or 2 minutes to release the flavours.

Step 8

Finally, in a bowl, toss the prawns with the garlic and chilli mix, thoroughly coating the crispy prawns.

Step 9

Serve the prawns hot with hot chilli oil or sweet chilli sauce.