1.To make dipping sauce, combine ingredients in small bowl. Refrigerate until ready to serve.
2.Combine flour, salt and pepper in a shallow bowl. Lightly beat egg with the water in small bowl. Working with one prawn at a time, hold it by the tail (being careful not to coat the tail) and lightly coat with seasoned flour; shake away excess. Dip prawn in egg mixture, then in breadcrumbs.
3.Place sesame oil in medium saucepan and top up with enough vegetable oil to deep-fry. Heat oils. In batches, deep-fry prawns until golden. Drain on absorbent paper. Serve with dipping sauce and lemon wedges.
To prevent prawns curling up too much during cooking, before coating, make three cuts along belly of each prawn. Turn prawns over and press down gently along the length of the body to flatten slightly.Note