4 tablespoons corn flour
2 tablespoons sea salt
2 tablespoons freshly ground black pepper
20 large raw prawns peeled and de-veined
Sunflower oil for deep-frying
1 red chilli, deseeded and sliced
lemon wedges, to serve
Heat the oil in a wok to 190C
Combine the corn flour, salt and pepper in a medium bowl, add prawns and toss until well coated.
Shake off the excess flour mixture.
Fry the prawns in batches, around two minutes per batch until just opaque. Remove with a slotted spoon and drain on kitchen paper.
Once the prawns are cooked, deep-fry the sliced chilli in the oil for 1-2 minutes. Remove with a slotted spoon and drain on kitchen paper.
Place prawns in a serving dish, sprinkle with fried chilli and serve with lemon wedges.