奶黄玉米虾球 Custard & Corn Prawns

材料：明虾12只
腌虾料：
盐½茶匙、糖1茶匙、胡椒粉少许
脆浆材料：（混合成糊）
面粉200克、番薯粉20克、粘米粉25克、发粉15克、小苏打粉¼茶匙、蛋黄粉5克、
盐½茶匙、食油1茶匙、清水适量
酱汁料：
美乃滋3大匙、甜炼奶1汤匙、万茂牌香甜玉米酱罐头3大匙
做法：
1: 将明虾去头、壳，留尾开背，抽出肠泥，洗净抹干，以腌料拌匀。（图1-2）
2: 把虾沾上脆浆糊料，放入热油中炸至香脆及熟，捞出沥油。（图3）
3: 另起镬，以1汤匙油小火煮溶酱汁材料，加入虾球，快速兜匀便可上碟。（图4-6）

Ingredients : 12 pcs grass prawns
Marinade For Prawn :
½ tsp salt, 1 tsp sugar, some pepper to taste
Crispy Batter Ingrediens : (Combined)
200g plain flour, 20g sweet potato flour, 25g rice flour,
15g baking powder, ¼ tsp bicarbonate of soda powder,
5g custard powder, ½ tsp salt, 1 tsp oil, enough water to
make into a runny batter
Sauce Ingredients :
3 tbsp mayonnaise, 1 tbsp condensed milk, 3 tbsp
MAKMUR Brand Canned Sweet Corn Cream Style
Method :
1: Remove head and shells of prawns, keep tails;
open cut the backbone, devein, pat dry and marinate. (pic 1-2)
2: Coat prawns with batter and then deep fry until crispy, drain. (pic 3)
3: Heat sauce ingredients with 1 tbsp oil in wok,
add in fried prawn and mix well. (pic4-6)