Beat 1 egg white, the cornflour (cornstarch) and salt together until they form a smooth paste. Arrange the prawns or shrimps in the paste and stir gently until they are coated.

Fill a large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds. Put the prawns or shrimps in a deep-frying basket and carefully lower them into the oil. Fry for 1 minute. Remove from the oil and drain on kitchen towels. Set aside.

Beat the remaining egg whites with the monosodium glutamate (MSG), if you are using it, until they form stiff peaks. Pile half the mixture on a dish and arrange the prawns or shrimps over it. Using a spatula, gently and carefully spread the remaining egg white mixture over the prawns or shrimps.

Tilt the dish over the saucepan containing the hot oil and very carefully slide the egg and prawn or shrimp mixture into the oil. Fry the mixture for 3 minutes, basting the top with oil if it is not fully covered. Remove the pan from the heat and carefully lift out the mixture. Drain on kitchen towels, then transfer to a warmed serving dish.

Sprinkle over the chicken and chives and serve at once.