Marinate the prawns with vinegar and ground black pepper for about ten minutes while you make the preparations for the batter.
Take a mixing bowl and mix flour, corn flour, ajinomotto salt, smashed green pepper corns, asparagus leaves (if you want) and egg whites in it.
Whip the eggs to get a thick consistency. You will need to flatten the mixture with a little bit of water because the ingredients are all dry but do not use too much water as the batter will not stick to the prawn.
Heat oil in a deep pan for deep frying.
Do not heat the oil to bubbling temperatures.
If you do so the batter will burn and the core of the prawn will remain uncooked.
When the oil is moderately hot, dip the marinated prawns in batter and deep fry them in oil.
Fry it constantly on low flame so that the prawns get time to cook from within.
Strain them on tissue papers to drain the extra oil.