Golden silk prawns
- 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
Mix together the corn flour, custard powder and salt, then add the egg whites and mix well.
Heat the oil, dip the prawns into the batter then drop immediately into the hot oil and deep-fry until just cooked.
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.