User:Chef maddog/sandbox

Daikoku Yum Yum Prawn Sauce (Ebi Sauce) Ingredients 48 EGGS 75 grams sugar 9.5 grams pepper 30 grams salt 25 grams vetsin (chinese salt) 1 1/2 50 cc white vinegar 1 1/2 50 cc kikoman soy sauce 1\2 teaspoon vinegar 2 large lime 9 litres Soy Bean Oil (optional Canola Oil)

Method 1) Seperate egg yolks and egg white

2) After the seperation of the egss, whisk egg yolk as well in the other ingredients except for the lime and the oil. Whisk till the colour of the sauce goes from brown to goldish in colour, might need to whisk for at least 3-4 minutes. Keep the egg whites aside as you will need it for later.

3) Slowly add in your oil drip by drip and whisk,after all the oil has been added next you add in your lime.

4)Last thing you will need to do is add in a little bit of the egg white, add in the amount depending on the texture you want for the sauce.

Note: Its not a good idea to use olive oil, always important to add in a generous amount of lime. make sire don't add too much egg ehite, or else it wll be too diluted when you cook it on top of your prawns.

This recepie is the original recepie for the yum yun sauce in the Daikoku in Fiji, Nadi. Recepies all over the world in other Daikoku brunches are different, this is the best one and the tastiest. The reason why most customers don't like the yum yum sauce in places like New Zealand. etc is because the chef that makes it add in all the oil at the same time with the other ingredients and whisking it all.