340 g + 85 g Prawn, deshelled and deveined
1 tbsp corn flour
1 tsp whole white peppercorns
4 pcs of coriander roots
6 cloves garlic, peeled
85 g pork fat
1 tsp soy sauce
1 tsp sesame oil
2 eggs, beaten
65 g all-purpose flour
250 g breadcrumbs
rice bran oil for deep frying
sweet plum sauce to serve
Mixed corn flour with 340g of prawn, rest for 5 minutes, then rinse, pat dry and set aside.
Using mortar and pestle, ground pepper, coriander root and garlic into paste and set aside.
Coarsely chop 85g of prawn and set aside.
Blend pork fat, 340 grams of prawns, ground paste, soy sauce and sesame oil in the food processor.
Transfer mixture into a mixing bowl.
Add coarsely chopped 85g prawn into mixing bowl and mix evenly.
The secret of this dish lies in the freshness of the prawn.
The size of the prawn does not really matter.
You may also serve together with Thai sweet chili sauce.