1 1/2 lb (750g) large raw prawns ( shells removed )
1 tablespoon oil ( I prefer sun-flower oil )
2 cloves garlic, crushed
1/2 inch ( 1 cm ) fresh ginger, chopped finely
1/4 teaspoon salt
2 teaspoons sugar
1 teaspoon cornflour
1/2 egg white
100 g sesame seeds
oil, for deep-frying
Put the prawns in a food processor and process to a coarse purée. Transfer to a bowl and add the oil, garlic, ginger, salt, sugar and cornflour and mix well to combine.
Lightly whisk the egg white until it just stands in soft peaks, then add just enough of the egg white to the spiced prawn mixture to obtain a smooth, stiff but shapable mixture.
Divide the mixture into 24 evenly sized balls. Roll them in the sesame seeds to coat, set them on a baking tray and chill in the refrigerator for 20 minutes.
Heat the oil in a deep saucepan. Cook the balls in three batches, for about 4-5 minutes, or until they are golden brown and crispy on the outside and cooked through. Drain on crumpled paper towels. Arrange them on a serving tray and serve hot.