These deep-fried large crispy prawns coated in delicious creamy wasabi sauce are a restaurant favourite of many Singaporeans!
De-shell and de-vein the prawns. Wash the prawns, drain dry and place in a bowl.
In a separate bowl, lightly beat the egg white.
Add salt, sugar and egg white to the prawns, and mix well. Cover with cling wrap and leave in the fridge for 15 mins.
Just before deep-frying, take out the prawns from the fridge. Add in the sweet potato flour and corn flour, then mix well ensuring every prawn is well and evenly coated with the batter mixture.
Heat up the wok with the 1 bowl of oil over medium heat. Then add in the prawns one at a time, making sure that the prawns do not stick to one another.
Deep fry for 2-3 minutes until golden, then place on paper towel to absorb the excess oil.
When all the prawns have been fried and while still hot, put the prawns into the bowl of wasabi mixture immediately and toss them well ensuring that every prawn is evenly coated with the wasabi sauce.
Transfer the prawns on a platter and garnish it with black sesame seeds and ebiko. Serve immediately.