15 medium/big prawns (remove heads and shell except the tails)
1 tbsp corn flour
1/2 tsp each: Salt, pepper and chicken powder
125 g rice flour
300 g Thailand yam (peeled, steamed and mashed)
1 tsp chicken powder
1 tsp sugar
1 tsp pepper
A bit of salt and chicken powder
3 tbsp olive oil
80 g Ottogi bread crumbs panko
4 tbsp rice flour
2 eggs – lightly beaten
1) Mix Ingredients A and marinate for 10-15 mins.
2) Combine Ingredients B evenly. Divide the mixture into 15 portions. With lightly greased hands, wrap the yam mixture around the prawns except the tail. Coat with rice flour, egg-wash and then bread crumbs.
3) Gently set coated prawns into hot oil on medium heat and fry till golden brown. Drain and arrange on serving plate. Serve hot with sweet and spicy sauce. The prawns should turn out with a crispy surface and soft insides.