Have been quite reluctant to try this dish because am afraid that Kenny and the kids may not like to taste of wasabi. Was quite careful when mixing the wasabi and mayonaise, adding the wasabi bit by bit to avoid making it too hot, Kenny said that such dish taste nicer with the big prawn and luckily I choose the right type of prawn...
500g of prawn
dash of salt and sugar
1 egg white
5 tbsp corn flour
2 tsp wasabe
oil for deep frying
1. Shell and de-vein prawn. Marinade it with salt and sugar and egg white for half and hour.
2. Heat oil in wok, coat each prawn with corn flour, shake off any excess flour. Deep fry the prawn till prawn is cooked, remove and drain.
3. Mix wasabe and mayonnaise together in a bowl.
4. Add the cooked prawn into the 3) and mix well, remove on plate and sprinkle some sesame on it.