Ingredients :-
800g medium prawns (shelled)
50g Thai tempura flour
some breadcrumbs
Seasoning :
½ teaspoon monosodium glutamate
1 teaspoon Thai fish sauce
1 egg white
½ teaspoon pepper
1 teaspoon sesame oil
½ teaspoon chicken stock granule
1. Rinse shelled prawn, pat dry with a kitchen towel, mash prawn with back of the knife, then chop finely. Mix prawn paste with seasoning, stirring until sticky paste. Add in tempura flour, mix well.
2. Divide prawn paste mixture into small portions, form into round, then coat with breadcrumbs, flatten it and form it into rings.
3. Place prawn rings in the hot oil, deep-fry over medium heat until golden brown and crispy. Remove, drain well and serve.
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