24 medium-large prawns, peeled and deveined
1 egg white
1/4 cup cornstarch
julienned carrots (about 2 bags)
3 T sugar
1 T orange juice
1 T water
1 T white vinegar
7 T mayonnaise
1 t Japanese 7 flavor chili powder
2 T Vietnamese garlic chili paste
1 T tobiko
Defrost the shrimp, if necessary, and pat dry.
Beat the whites of the egg, and add a little salt and pepper.
Blanch carrots in boiling water for a few minutes and drain.
Put the blanched carrots in the bottom of a martini glass, adding a spoonful of sauce to each glass.
Coat the shrimp with the cornstarch and deep fry in oil (canola or peanut) in small batches until done (1 to 2 minutes in a deep fryer).
Once the prawns are cooked, coat them with the sauce (if you are making several batches, keep them warm in the oven).
Top the carrots and sauce with the cooked, sauced pawns.
You can also serve them family style on a large platter of blanched carrots.
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