Peel the prawns (remove tails) and devein. Coat with 1 tablespoon of katakuriko (not listed) and rinse with water. Toss with a little salt and 1 tablespoon sake.
In a bowl, cut the egg whites. Add all ● ingredients and mix.
Pat dry the prawns in step 1. Dredge in the batter from step 2 and deep-fry. Serve with lemon and coarsely ground salt and pepper.
Story Behind this Recipe
To use-up the egg whites.
The measurement depends on the size of the egg. If you feel it's a little stiff, add a little water. The shrimp will be well coated, but if you're also frying octopus and squid, make sure to dredge with flour.