½ teaspoon caster sugar
¼ teaspoon Chinese five spice powder
¾ cup whole egg mayonnaise
1-2 teaspoons smoked paprika, or to taste
2 cloves garlic, crushed
2 tablespoons lemon juice
600g raw banana prawns, de-shelled, deveined but head & tail intact
1 cup potato flour
To make the seasoning mix, combine caster sugar, Chinese five spice, 2 teaspoons salt and ½ teaspoon each ground white and black pepper in a small bowl. Set aside.
For the Smoked Paprika Mayonnaise, combine mayonnaise, smoked paprika, garlic and lemon juice. Season to taste and chill until required.
Fill a wok or saucepan two-thirds full with oil and heat over medium heat until hot (180C). Working in batches, dust the prawns with potato flour, shaking off the excess. Cook for 2 min then remove with a slotted spoon to a wire rack over a baking tray.
Repeat with remaining prawns and flour. To serve, sprinkle seasoning mix over prawns and serve with Smoked Paprika Aioli. Garnish with fried sliced red chilli and spring/green onions. Serve with lemon wedges.