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Woo dip har - butterfly prawns
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 12
| large | Prawns | | 1
| tbsp | Chinese wine or dry sherry | | | -optional | | 2
| tbsp | Light soy sauce | | 1
| small | Clove garlic, crushed | | 1/4
| tsp | Salt | | 1/2
| tsp | Finely grated fresh ginger | | 1/2
| cup | Corn flour (I assume this is | | | -cornstarch?) | | 1
| large | Egg, beaten | | | Breadcrumbs for coating | | | Peanut oil for deep frying |
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Procedures:
| 1 | Shell and de-vein prawns, leaving tails on. | | 2 | With a sharp knife slit prawns along curve of back but do not cut right through. | | 3 | Combine wine, soy sauce, garlic crushed with salt, ginger. | | 4 | Marinate prawns in this mixture for 15 minutes. | | 5 | Dip prawns into corn flour, shake off excess flour, then dip into beaten egg and finally into breadcrumbs. | | 6 | Press gently to flatten prawns and firm on the crumb coating. | | 7 | Heat oil and fry prawns, 2 or 3 at a time, until golden brown, about 2 minutes. | | 8 | Drain on absorbent paper and serve hot with chilli sauce if desired |
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