12 big prawns, 250g conger pick meat, salt, gourmet powder, sesame oil, rice wine, eggs, flour, bread crumbs, chives, ginger, water chestnut powder, coriander, black moss, cherries

RECIPE

1. Remove the heads, shells of the prawns, retain the tails, gash them in the back, season them with salt, gourmet powder, rice wine, sesame oil, chives and ginger. Chop the conger pick meat into mousse, mix it up with salt, gourmet powder, wine, egg whites, water chestnut powder.
2. Coat the both sides of the prawn with flour, coat the abdominal part with egg whites and bread crumbs, coat the back with the mousse, then put the bread crumbs on all sides of the prawn, put the coriander, black moss, cherries on the mousse to form a figure. Fry them to be done and place them in a dish.