Cut the pepper in half, remove the seeds and cut into fine cubes. For the batter, mix the cornstarch, flour, yolks and water with an electric hand mixer until smooth. Season strongly with salt and freshly ground pepper and add pepper. Heat the oil to 160 °C.
2. turn king prawns in the flour to the other side, tap off excess flour. Dip crab tails in batter, drain lightly and bake in hot oil in batches until golden brown. Drain on kitchen roll. Arrange on a heated platter.
Serve with sweet and spicy chili sauce.
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