Crush the snack seaweed into fine crumbs using your hands.

In a small shallow pan, gently heat the roasted sesame seeds over low to medium heat.

Add the crushed seaweed and mix for 30 seconds. Set aside.

In a small bowl, combine Japanese mayonnaise, sugar, yuzu concentrate, cream cheese, and yuzu chilli sauce.

Add a small pinch of salt and mix until smooth.

Insert a 6-inch skewer lengthways through each prawn to help keep them straight during frying.

Prepare a breading station with:

one bowl of beaten eggs

one bowl of flour seasoned with salt and pepper

one bowl of panko breadcrumbs

Coat each prawn in flour, then egg, then panko breadcrumbs.

For extra crunch, dip again in egg and return to breadcrumbs for a second coating.

Heat about 1 inch of oil in a shallow pan to 170°C.

Fry the prawns for 3 minutes on each side until golden brown and cooked through.

Transfer to kitchen paper to drain excess oil.

Spoon the yuzu mayo into a small bowl and place it in the centre of a serving plate.

Arrange the prawn skewers around the bowl.

Sprinkle with the seaweed sesame topping before serving.