Ingredients

• 6 prawns, shelled and deveined
  
• 1 egg white
  
• 240ml corn oil
  
• Cornflour
  
• 90ml mayonnaise
  
• 1 Tbs condensed milk
  
• 1 tsp wasabi powder
  
• Dash of lemon juice
  
• Tobiko (flying fish roe)
  

Method

1. Dip the prawns in egg white, then coat evenly with cornflour.

2. Drop them into very hot oil, then turn down the heat to medium, until prawns turn crispy.

3. Combine the mayonnaise, condensed milk, wasabi powder and lemon juice.

4. Toss the deep-fried prawns with the wasabi mayo until evenly coated.

5. Garnish with tobiko and serve.

Taken from Tung Lok Group's cookbook, New Chinese Cuisine. Available at all Tung Lok restaurants and major bookstores at $49.90.