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 100 ml water, whisking well until you have a smooth, but very thick batter, similar in consistency to toothpaste. Mix in the mango, spring onions and prawn.

Heat the oil for deep-frying then drop in spoonfuls of the mix. Fry four at time for 3-4 minutos, until crisp and lightly golden. Drain on kitchen paper and keep warm in a low oven ready to serve.

FOR THE DIP: Blend 200 ml de coconut cream, 1 large knob ginger (peeled and roughly chopped) and handful coriander leaves in a food processor until smooth. Check for seasoning. Bring back to room temperature before serving.