Place thinly sliced red onion and jalapeño in the bowl, press down to submerge. Let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours) to quick-pickle while you prepare the other components.

Aji Amarillo Sweet-Spicy Sauce

In a small bowl whisk together aji amarillo paste, mayonnaise, honey, lime juice and minced garlic until smooth.

Season with 1/4 tsp salt and thin with up to 1 tsp water if needed to reach a drizzling consistency. Taste and adjust heat or sweetness as desired. Refrigerate until serving.

Prawns

Pat the prawns dry with paper towels. Season lightly with 1 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder; toss to coat evenly.

In a medium bowl mix cornstarch and all-purpose flour. Add cold beer or sparkling water and stir briefly to form a slightly thick batter—do not overmix; it should cling to the prawns.

Heat neutral oil in a deep pan or heavy pot to 180°C (350°F). If you don't have a thermometer, heat until a small cube of bread browns in ~30 seconds.

Working in a single layer, dip each prawn into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 3–4 prawns at a time (do not overcrowd) until golden brown and crisp, about 2–3 minutes depending on prawn size.

Remove prawns with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Sprinkle lightly with flaky sea salt immediately.

If needed, keep cooked prawns warm in a low oven (100–120°C / 210–250°F) while you fry remaining prawns.

Assembly & Finishing

Arrange 3 prawns per serving on a serving plate (or baskets lined with paper).

Drizzle the aji amarillo sweet-spicy sauce over the prawns or serve on the side for dipping.

Top with pickled red onions and jalapeño slices. Scatter chopped cilantro and optional micro cilantro over the prawns.

Serve immediately with lime wedges on the side for squeezing. Suggestion: pair with extra aji sauce and a cold beer.