‘BUTTERFLY’ PRAWNS

Serves 18–20 as a starter, or 8–10 as a main course.

Preparation & cooking time: 35–40 mins & marinating time.

These headless prawns are about 8–10cm (3–4″) long and sold in their shells, you should get 18–20 prawns per 450g (1lb).

450g (1lb) uncooked giant or king prawns, headless

salt and pepper to taste

1 tablespoon light soy sauce

1 tablespoon Chinese rice wine

2 teaspoons cornflour

2 eggs, beaten

4–5 tablespoons breadcrumbs

oil for deep-frying

coriander leaves to garnish (optional)

Shell the prawns but leave the tails on (see fig. 20a). Split each prawn in half, leaving the tails still firmly attached.

Preparing the prawns.

Marinate the prawns in the salt, pepper, soy sauce, wine and cornflour for 10–15 minutes.

To cook: pick up half of a prawn by the tail, dip it in the egg, then roll it in the breadcrumbs before lowering it into hot (190°C/375°F) oil. Deep-fry in batches until golden brown. Remove with a strainer or sieve and drain.

Serve garnished with coriander leaves, or on a bed of Crispy ‘Seaweed’ ungarnished.

hancheng

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