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  • Prawns 12-14 medium size
  • Corn Flour 1 large cup
  • Egg White 2 – well beaten
  • Lemon Juice 1 tbsp
  • National Chili Sauce 2-3 tbsp
  • National Garlic Mayo 1 large cup
  • Wasabi Powder 1 tsp
  • Brown Sugar 1 tbsp
  • National Salt to taste
  • National Black Pepper to taste
  • Chopped Parsley for garnishing 1 bunch
  • Cooking Oil for frying
  • Wash ½ kg prawns properly and add a tbsp of National vinegar to the prawns.
  • Dip prawns in egg white, then coat evenly with National Corn Flour.
  • Heat Cooking Oil and deep fry prawns for at least 2-3 minutes on high flame, until prawns turn crispy and golden brown.
  • In a separate dish, combine 4 tbsp National Garlic Mayonnaise, 1 tbsp Brown sugar, 1 tbsp National Chili sauce, 1 tbsp Wasabi powder or paste, 1 tbsp Lemon juice, seasoned with National Salt and National Black Pepper.
  • Combine the deep-fried prawns with garlic mayo mix until evenly coated.
  • Garnish with chopped parsley and serve.