Crispy Fried Prawns with Smoked Paprika Aioli

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.