Dust prawns in rice flour and deep fry in batches for 3 minutes until golden and crispy. Drain on paper towel. While still hot, toss in lemon chilli salt and serve with sumac mayonnaise and a side salad.
To make the Lemon Chilli Salt: Combine lemon and McCormick Chilli Flakes in a bowl. Seasoning to taste with McCormick Sea Salt and mix well.
To make the Sumac Mayonnaise: Combine whole egg mayonnaise, McCormick Garlic Powder, Ginger Ground and Sumac, in a bowl.