- Blend the calamari in a food processor to a paste. Season to taste with chicken stock powder, sesame oil, sugar, salt and pepper. Chill until needed.
- Blanch the prawns and shell them but keep the tails intact. Reserve the shells. Coat the prawns with chicken stock powder and tapioca flour. Set aside.
- Divide the calamari paste into 20g portions. Cover the prawns with the paste to form a ball leave the tails sticking out. Coat with the almond flakes.
- Heat oil in a wok and deep fry the prawns until golden brown. Dish out and drain. Serve with mayonnaise.
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