Ingredients:-1 canned rambutan
10 prawns
5 tbsps milk
4 tbsps mayonnaise
1 tbsp lime juice
5 tbsps rambutan juice (from the canned rambutan)
A little of cornflour
Salt
1/2 egg white only
(1) Shelled and devein all prawns. Make a butterfly cut on the prawns then dry them using paper towel.
(2) Use a big bowl to marinate the prawns by adding egg white, some salt, and a little of cornflour.
(3) Prepare a small pot, cook the rambutan with the rest of the juice from the canned. (Reserve 5 tbsps of rambutan juice for later uses) for about 3 minutes.
(4) Heat the pan with oil to medium heat and soak in the marinated prawns for 40 seconds. Remove from pan and drain the excess oil.
(5) In another bowl, mix well the milk, mayonnaise, lime juice, 5 tbsps rambutan juice, and 1/3 tsp of cornflour to form the salad sauce.
(6) Cook the salad sauce in a pan and add the cooked rambutan first, then, add in the cooked prawns.
(7) Lightly stir fry and ready to serve.
