1. Mix the flour, baking powder, sweet corn, cumin, coriander, spring onions, egg yolk and the milk. Season with salt. Beat the egg white until stiff, then fold into the batter.
2. Heat a layer of sunflower oil in a frying pan over a medium heat and fry spoonfuls of the batter until golden on both sides. Drain on absorbent paper.
3. Cut the prawns down the back, but don't cur right through. Heat another layer of oil in the pan and stir-fry for two minutes.
4. Stack three fritters on top of each other on each serving plate. Arrange a prawn on top of each stack of fritters. Garnish with a sprig of fresh coriander and drizzle with the sweet-chilli sauce.