SALTED EGG TEMPURA SEAWEED MAYONNAISE PRAWNS

SALTED EGG TEMPURA SEAWEED MAYONNAISE PRAWNS

Ingredients:

- 400gm Large prawns
- Salt n pepper to marinate
- 1 Egg White
- 5 tbsp Potato starch
- 2 tbsp Rice Flour

Coating the Prawns Ingredients:

* 30gm Tao Kae Noi Salted Egg  Tempura  Seaweed (crush to small pieces)
* 6 tbsp Japanese Mayonnaise
* 1tbsp Lemon juice
* 1 tbsp condensed milk
(Combine the above liquid
ingredients in a bigger except the salted egg tempura seaweed and mix well. Chill in the fridge)

Method:

1. Wash and shell prawns.
Cut along the back and devein.
2. Lightly season salt n pepper on prawns. Leave it in the fridge for 30mins.
3. Heat up a pan with oil.
4. Combine potato starch and rice flour in a plate/bowl.
5.  Add one egg white into seasoned prawns and lightly coat individual prawn with flour.
6. Slowly put coated prawns into hot oil and fry till golden colour.
7. Drain the oil from the prawns on a kitchen towel/tissue.
8. Put the crushed tao kae noi salted egg tempura seaweed into the mayonnaise mixture and mix well.
9. Add the cooked prawns into the mayonnaise mixture. Make sure the prawns are all well coated with the salted egg tempura seaweed mayonnaise.
10. Place the well coated prawns on a serving plate and serve immediately.

Enjoy ☺