Remove the prawn shell and keep the tails.

Cut the backside of the prawn and use water to clean the prawn’s intestine.

Marinate the prawn with salt and ground white pepper.

Peel the potatoes and cut them into small pieces.

Boil the water in a pot, add in the potatoes, and boil for 15 minutes. Drain the potatoes, transfer them into a big bowl, and mash the potatoes.

Add AJI-NO-MOTO®, and ground white pepper and mix them well.

Divide the potato mixture into 12 pieces and make them into a potato ball.

Flatten the potato ball and put one prawn in it. Slightly wrap the prawn and roll the potato into a round shape.

Coat the prawn ball with all-purpose flour, egg, and bread crumbs.

Heat the oil in a pot, and deep-fry the prawn ball until both sides become golden brown.

Cut the roasted seaweed into eyes and mouth shapes.

Apply some mayonnaise on the golden prawn ball to stick the eyes and mouth.

Use tomato sauce to draw the cheeks.

Enjoy the golden prawn ball.