1.For the sauce,dissolve sugar in the Worcestershire sauce. Whisk together with remaining ingredients.

2. Shell and devein prawns,leaving tails intact. Prepare three bowls for crumbing - flour,eggs and breadcrumbs.

3. Season the prawns,then dust them in flour. Shake off excess,then dip in egg. Return to the flour,then dip in egg again before finishing with a coating of breadcrumbs.

4. Make a few cuts into the pork between the meat and fat,but not too deep. This will prevent the cutlet from curling up when frying. Tenderise pork with a meat mallet,then re-form to its original shape.

5. Season pork,then dust in flour. Shake off excess,dip in egg mix,then coat well in panko breadcrumbs.

6. Heat oil in a wok or deep saucepan to 180°C. Check temperature by dropping in a breadcrumb:if it rises to the surface right after it's dropped,it's ready.

7. Gently place the crumbed prawns in oil and deep-fry for about 2-3 minutes,until golden brown. Drain on paper towel. Scoop out any breadcrumbs to keep the oil clean and allow oil to return to 180°C before continuing to fry.

8. Fry the crumbed pork until golden and crispy,about 6-8 minutes,turning once or twice during cooking. Drain on paper towel.

9. Cut the fried pork into 1 - 1.5cm slices.

To serve: Fill the base of four bowls with freshly steamed rice. Place an equal amount of pork to one side of each bowl. On the other side,place a handful of shredded cabbage,arrange prawns on top and add a wedge of lemon. Spoon the sauce over the pork and serve immediately.

Serve with:Neil Perry's tofu salad