• 450g (1 lb) raw unpeeled prawns, fresh or frozen
• 450 ml (14 fl oz) groundnut (peanut) oil

Batter

• 50g (2 oz) cornflour
• 25g (1 oz) plain flour
• 1 teaspoon baking powder
• 1 teaspoon chilli powder (optional)
• 1 teaspoon Madras curry powder
• salt and freshly ground black pepper, to taste
• 1 teaspoon sesame oil
• 85 ml (3 fl oz) water

To Serve

• lemon wedges

1. If using frozen prawns, defrost thoroughly. Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash them, drain and pat dry with kitchen paper.
2. In a medium-sized bowl, combine the batter ingredients. Whisk together until smooth. Stir the prawns into the batter to coat them.
3. Heat a wok over high heat until it is hot and swirl in the groundnut oil. When it is very hot and slightly smoking, turn the heat down to moderate. Lift the prawns from the batter with a slotted spoon and deep-fry in several batches until pink. Remove each batch when it is cooked and place on a tray lined with kitchen paper to drain. Repeat with the remaining prawns.
4. When all the prawns are cooked, turn onto a warm platter and serve at once with the lemon wedges.