SEASONINGS:

1/6 tsp salt; 1 tsp cornflour; 1/2 tbsp egg white; a dash of sesame oil; a pinch of pepper.

METHOD:

1. Separate egg yolk from salty duck eggs, cut yolk into 2 halves, leave for later use.
2. Remove prawns intestines and shell, rinse and wipe dry, slit at back without open then press with back of cleaver, stir in seasonings, marinate well for later use.
3. Arrange one portion of egg yolk on one prawn, form each into roll and seal end with a little egg.
4. Coat salty egg prawn rolls with a little flour, egg and bread crumbs, then deep fry in hot oil till slightly golden, crispy and done, remove, soak up excess oil. Cut prawn rolls into smaller pieces, arrange on a plate, serve with own choice of seasoning sauce.