Blend prawn flesh, scallions, ginger, sesame oil, egg white, salt, sugar, MSG, and white pepper to form prawn paste
Dust flattened pork chop with potato starch and smear an even layer of prawn paste across
Coat both sides with additional starch to prevent sticking and freeze solid
Simmer haw flakes, vinegar, and ginger until a thick caramel forms
Blend caramel with egg yolk, oil, wasabi powder, salt, and MSG to emulsify
Whisk eggs and season with a pinch of salt
Drench the frozen pork and prawn sheet in egg mixture on both sides
Coat with panko and sesame seed mixture, repeating the process
Heat 1 cup of oil and flavor with two stalks of scallion fried until golden, then remove
Shallow fry pork and prawn sheet in oil until golden on both sides
Sprinkle with flaky salt and serve with lemon
