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.

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

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

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.

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.

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.

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.

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

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