500g fresh prawns (shell-on, deveined)
1 cup all-purpose flour
1/2 cup cornflour
1 tsp baking powder
1 tsp salt
1/2 tsp white pepper
1/2 cup cold sparkling water
Vegetable oil for frying

For the spicy sauce:

3 tbsp soy sauce
2 tbsp chilli paste or sriracha
1 tbsp honey
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated ginger
1 tsp sesame oil
1/2 tsp chili flakes

Prepare the prawns: Rinse the prawns thoroughly and pat them dry with a paper towel. Leave the shells on for a crunchier texture.

Make the batter: In a bowl, combine the flour, cornflour, baking powder, salt, and pepper. Gradually add the cold sparkling water while whisking until a smooth batter forms.

Heat the oil: In a deep pan or wok, heat vegetable oil to 180°C.

Fry the prawns: Dip each prawn into the batter, ensuring it is fully coated. Fry in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.

Prepare the spicy sauce: In a small saucepan, mix soy sauce, chilli paste, honey, rice vinegar, garlic, ginger, sesame oil, and chilli flakes. Simmer on low heat for 3-5 minutes until slightly thickened.

Toss and serve: Drizzle the spicy sauce over the fried prawns or toss them gently to coat. Serve immediately with a garnish of chopped scallions and sesame seeds.