Ingredients
21 medium prawns
1 cantaloupe
1 tbsp corn flour
1 tbsp shaoxing wine
1 tsp salt
1/5 egg white
5 tbsp + 5 tbsp sweet potato flour
Oil (deep frying)
Sauce
2 tbsp mayo
3 tbsp cantaloupe juice
1/2 tbsp lemon juice
Steps
1. Deshell and run a knife on the back of the prawns to de-vein and thereafter cut deeper but not through, like a butterfly (so that the prawns will curl into a ball when frying). Save the heads for other dishes.
2. Wash the prawns with corn flour, rinse and drain.
3. Marinate prawns with shaoxing wine and salt, set aside for 1/2 hour.
4. Mix all the ingredients for the sauce in a small bowl, set aside.
5. Cut the cantaloupe at 1/4 point from top, scrape out the seeds then use a fruit baller to scoop out the flesh, set aside. I used about 12 fruit balls for this dish, you may add more. As for the cantaloupe shell which will be used as serving bowl, be sure to hollow it out by scraping the remaining flesh.
6. Mix the prawns with the egg white then dredge them in sweet potato flour.
7. Heat up oil for deep frying, dust the prawns with some more sweet potato flour just before putting them into the hot oil.
8. Scoop up the prawns once they turn golden, repeat till all done. Refry the prawns a second time for a further 10 seconds, drain.
9. Heat up a non stick pan till very hot, turn off the heat and add sauce, prawns and the cantaloupe balls. Mix thoroughly and serve in the hollowed out cantaloupe.
10. Bon appetit!
Notes
1. To cleanse the oil used for deep frying, please refer to the attached video clip
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It really worked, I used to soak the pot overnight so that the residual sticking to the pot can dislodge itself but with this method, all is done and cleaned in a jiffy! And the oil appears golden again!!!
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