Combine the dip ingredients in a serving bowl, season and set aside.
Half-fill a large pan with oil and heat until a small cube of bread turns golden brown in 30 seconds.
In a bowl, combine the flour and cornflour with some seasoning. Make a well in the middle, crack in the egg and mix with chopsticks. Slowly add the water to make a thin, slightly lumpy batter.
Dust the prawns in flour, dip in the batter, then fry in the hot oil in batches for 2-3 minutes, until golden. Remove with a slotted spoon and drain on kitchen paper.
Serve immediately with the dip and some lime wedges.
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