Make the sugared walnuts first.

Heat oil to 350° in wok or heavy saucepan. Add walnuts and deep-fry until golden, about one minute. Remove walnuts from oil and drain.

Remove oil from wok or saucepan. Reheat saucepan and add walnuts, water and ½ cup of powdered sugar. Stir walnuts to coat with mixture. Remove walnuts to a plate and let cool completely. Toss walnuts with remaining ½ cup powdered sugar.

In a large pot or wok, heat oil to 375°.

Remove shells from prawns, leaving on tail. Butterfly prawns by scoring down the back with a knife, removing any dark vein. Combine egg white and cornstarch in a bowl. Add prawns and toss to coat.

In another bowl, combine salt, peppers and flour. Add prawns and toss to coat with flour mixture.

Deep-fry prawns until done and golden, about 3 minutes. Remove from oil and drain.

This is great with Chinese Cabbage Slaw. To serve, place a pile of the slaw in center of plate. Place three prawns on top. Garnish with sugared walnuts and remaining black basil seeds.