1. In a medium bowl, combine the cornstarch, baking powder, sea salt, black pepper, white pepper, garlic powder, and onion powder.
2. Add the prawns to the bowl and toss them until they are evenly coated with the spice mixture.
3. Heat about 2 inches of oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of bread into the oil; it should sizzle and turn golden brown in about 30 seconds.
4. Carefully add the prawns to the hot oil in batches, making sure not to overcrowd the pan. Fry them for 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to transfer the prawns to a paper towel-lined plate to drain excess oil.
5. In a separate skillet, heat the tablespoon of vegetable oil over medium heat. Add the minced garlic, green onions, and sliced chilies, and sauté for 1-2 minutes until fragrant.
6. Return the cooked prawns to the skillet, tossing them with the garlic and chili mixture until they are well coated. Cook for an additional 1-2 minutes.
7. Serve immediately with lime wedges on the side for an extra burst of freshness.

This recipe is close to my heart, as it reminds me of the joy and excitement of creating meals that bring people together. Just like my abuela taught me to trust my senses, I encourage you to do the same—taste as you go, and don’t be afraid to adjust the seasoning to your liking.