Pat dry the prawns with kitchen paper.
Turn in the rice flour to coat.
Save the excess flour.
Heat the oil in a deep pot or deep-fat fryer to 170°C. It is hot enough when bubbles form around the handle of a wooden spoon dipped into the oil.
Tip the rice flour into a bowl. Add the egg white, salt and curry powder and stir quickly with a whisk. Add 150ml cold water and mix to a smooth batter. Dip each prawn into the batter.
Allow the excess to drip off.
Gently place in the hot oil. Turn from time to time with a slotted spoon and cook for 2 minutes until golden.
Lift out with a slotted spoon and drain.
Drain on kitchen paper. Continue to cook all the prawns. Serve with dips as desired.