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1
Take your peeled, deveined and cleaned prawns with tails left on and make sure they are dried off.
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2
Rub them with the meet mersang (dont use a lot, just rub it into the prawns not leaving clumps of paste behind, but a nice rubbed in color).
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3
Place in a bowl, cover it, and refrigerate for 2 hours or so.
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4
After two hours, make your batter.
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5
Take your corn starch, ap flour, salt and pepper and combine.
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6
add egg white, and then start adding milk, whisking vigorously until you have created a thin but not watery batter (you will use this batter to dip the shrimp in, to then coat with bread crumbs.
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7
Heat your oil for deep frying.
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8
After you have created your batter, take your shrimp out of the fridge, and one by one dip into the batter and then coat in bread crumbs completely, and make a single layer of the shrimp on a plate to begin frying.
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9
After they are all coated, begin, in batches, frying the shrimp.
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10
This will take only a couple of minutes per shrimp.
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11
Fry them until a deep golden brown on the outside.
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12
Drain on papertowels and keep them close to the stove covered to keep warm til all prawns are fried.
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13
Serve with condiments of your choice and enjoy!
