My husband taught me how to season prawns to make them taste absolutly divine, the trick is to season them overnight in fish sauce and black pepper, the salty liquid almost slighty pickles them which also gives the prawns an even better texture.
Then I just drain them and coat them in cornflour or rice flour and place them straight into hot oil and deep fry until golden and crispy, allow to drain on paper and eat immediatly with a homemade chili mayonnaise or and anchovy aioli.
The corn flour or rice flour is what gives the prawn the light crispy coating, normal flour is to heavy so often it absorbs to much oil and make the prawn more greasy than just light and crispy.
You have to try these at home, they are so simple but super tasty, and if you dont like prawns you could substitute them for calamari rings or tubes and I would add a tiny amount of 5 spice to the corn or rice flour then, mmmmm
