Butterfly Prawns Recipe
Ingredients
| 4 lb. raw shelled king prawns | ||
| Plain flour | 1 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Lukewarm water | 1 1/2 Cup (16 tbs) | |
| Oil | 6 Tablespoon | |
| Egg whites | 2 | |
| Deep oil for frying | ||
Directions
GETTING READY
1. Get the shelled raw prawns from the markets that have proper tails.
MAKING
2. Devein prawns and dry well. Press to flatten them slightly.
3. In a bowl, sift flour and salt to make a well in the centre. Pour in water and oil. Stir to mix well.
4. Let it stand for 3 hours or until needed.
5. Fold in the stiffly beaten egg whites before using further.
6. Add prawns and stir to coat.
7. In a frying pan, deep fry the prawns for 3 minutes or until golden and cooked. Don’t fry too many prawns at a time.
SERVING
8. Drain and serve hot.
1. Get the shelled raw prawns from the markets that have proper tails.
MAKING
2. Devein prawns and dry well. Press to flatten them slightly.
3. In a bowl, sift flour and salt to make a well in the centre. Pour in water and oil. Stir to mix well.
4. Let it stand for 3 hours or until needed.
5. Fold in the stiffly beaten egg whites before using further.
6. Add prawns and stir to coat.
7. In a frying pan, deep fry the prawns for 3 minutes or until golden and cooked. Don’t fry too many prawns at a time.
SERVING
8. Drain and serve hot.
Chef
