Tip the flour into
a large bowl and stir in the spices and a large pinch of salt. Make
a well in the middle, then gradually pour in 100ml water, whisking well
until you have a smooth, but very thick batter, similar in consistency
to toothpaste. Mix in the mango, spring onion and prawns.
Heat the oil for
deep-frying, then drop in spoonfuls of the mix. Fry four at a time for
3-4 mins, until crisp and lightly golden. Drain on kitchen paper and
keep warm in a low oven until ready to serve.
For the dip, blend
the chilli ginger and coriander in a food processor until smooth. Mix
into the soy and sesame and place into dipping bowl to serve with the