Directions

To Cook

1. Season prawns with a pinch of salt.
2. Place all sauce ingredients in a small pot and bring to a boil. Set aside.
3. Sift flour, baking powder and salt into a large bowl. Mix eggs with iced water and sake then, pour into flour mixture. Stir the bowl 10 times lightly in circular motion.
4. Heat enough oil for deep frying and sesame oil in a wok over medium high heat. Meanwhile, place prawns and vegetables into a bowl and dust with corn starch, coating ingredients well. Pour batter over the ingredients and mix gently. Ladle a scoop of ingredients into a wire sieve and drain off excess batter. Carefully place the battered ingredients into the hot oil and work quickly to collect pieces of stray ingredients into a big piece using chopsticks. Once the fritter is golden browned, dish out and drain off excess oil by placing the fritter on paper towels. Repeat with remaining battered ingredients.
5. To serve, reheat sauce. Meanwhile, divide rice into individual serving bowls. Pour some sauce over the rice. Top each bowl with a fritter and drizzle with more sauce. Serve immediately.