In a large bowl, add the beaten egg and all marinade ingredients (cilantro, chili, ginger, garlic, salt, red chili powder and lemon juice). Mix until well-blended.
Add shrimp to the marinade, and coat well. Set aside.
In another large bowl, get the batter ready. Add 1 cup flour, baking soda, white pepper and salt. Mix well. Add water gradually, mixing it with a fork until well-blended. It’s okay if the mixture is a bit stiff.
Drain the egg marinade into the batter mixture, leaving the shrimp/prawn behind.
Beat the egg marinade into the flour batter with a fork until smooth. Make sure there are no lumps.
Now get your frying station ready. In a separate plate or bowl, pour ½ all purpose flour to coat the shrimp/prawn, and place it right besides the stove. In a small saucepan, heat oil.
Dip the shrimp into the batter, and then coat it really well with the dry flour. Spoon the flour over it if you have to, and add more as needed.
Once the oil is hot, gradually lower the battered shrimp into saucepan, and fry each side for roughly 1 ½ minute until crispy. Once the oil is piping hot, you can gradually lower the heat as you make your way to the rest of the shrimp.
Line a serving plate or bowl with a paper towel. Once done, place the prepared shrimp on it to drain.
Serve hot with a dipping sauce of your choice.