Salt and pepper prawns

Put the pepper, salt and five spice into a heavy-based frying pan and dry roast for 1-2 minutes until fragrant. Remove from the pan and allow to cool, then combine with the sugar in a small bowl and mix well. Set aside until ready to use.

In a deep frying pan, deep-fryer or wok, heat the oil to 180C.

Dust the prawns with cornflour and fry the prawns for 1-2 minutes until the colour changes and the shell is crisp. Make sure you only fry 2 prawns at a time to keep the oil at a constant high heat. Remove the prawns from the oil with a slotted spoon and drain on kitchen paper. Repeat with remaining prawns.

Heat a heavy-based, non-stick frying pan over medium heat, add a little of the vegetable oil if necessary, then add the red shallots, garlic, chilli and spring onion and cook until fragrant.

Add the cooked prawns and the reserved spice mix, tossing them well to coat the prawns thoroughly with the spices.

Serve in a bowl and garnish with lime quarters.