Golden silk prawns
Ingredients
- 30ml (2 tbsp) corn flour
- 10ml (2 tsp) Chinese savoury custard powder (tin is branded Shiqiu Pai)
- pinch of salt
- 2 large egg whites
- oil, for deep-frying
- 10 prawns, peeled and cleaned, tails intact
- 60ml (¼ cup) Japanese mayonnaise (the type used for sushi)
- 500ml (2 cups) spring-roll covers, finely julienned and deep-fried
Instructions
1
Mix together the corn flour, custard powder and salt, then add the egg whites and mix well.
2
Heat the oil, dip the prawns into the batter then drop immediately into the hot oil and deep-fry until just cooked.
3
Dip the prawns in the mayonnaise then roll them in the strips of spring roll to form a small nest around each prawn. Serve immediately.
