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Put the cornflour in a bowl with the egg whites, pepper, salt and 2 tablespoons cold water. Mix to a smooth batter.
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Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3–4 minutes until crisp and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper.
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To make the sauce, wipe out the pan and pour in a drizzle of oil. Add the cashews and toast until golden. Add the garlic and cook until crisp and brown. Add the onion and pepper chunks and fry until just cooked but still crunchy – this should only take 3–4 minutes. Now add the pineapple, ketchup and vinegar and mix through.
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Toss in the prawns and stir through, then finish by mixing in the coriander and spring onions. Serve with noodles.
