Crunchy Prawn Heads with XATO Sauce

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Dry Tempura Mix:

1 cup cornstarch

1/2 cup all-purpose flour 

1/2 cup cake flour 

1 1/2 tablespoons kosher salt 

1 tablespoon baking powder 

Prawns:

4 cups canola or frying oil

24 medium prawns, head on 

4 lemon wedges 

1 tablespoon smoked paprika 

XATO sauce, recipe follows

4 basil leaves, torn into small pieces 

XATO Sauce:

1 cup cherry tomatoes

3/4 cup piquillo peppers 

1/4 cup whole almonds with skins 

3 tablespoons chopped shallots 

1 1/2 teaspoons chopped parsley 

3 cloves garlic

1 Fresno chile pepper 

1/4 cup sherry vinegar 

1 tablespoon water 

1 teaspoon honey 

1/3 cup dried bread 

1/4 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper