Butterfly' Prawns Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| King prawns | 1 Pound | |
| Light soy sauce | 1 Tablespoon | |
| Chinese rice wine - 1 tablespoon | ||
| Cornflour | 2 Teaspoon | |
| Eggs | 2 | |
| Breadcrumbs | 5 Tablespoon | |
| Oil | 2 Cup (16 tbs) (For frying) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. To prepare the prawns shell them but leave the tails on.
2. Split each prawn in half, leaving the tails still firmly attached.
MAKING
3. In a bowl mix salt, pepper, light soy sauce and Chinese rice wine and keep aside.
4. Dip the prawns in cornflour, then in beaten egg and roll in bread crumbs.
5. In a deep fry pan heat oil and deep fry the coated prawns.
6. Remove fried prawns from the oil on to a tissue paper to drain excess oil.
SERVING
7. Garnish with coriander leaves and serve with the sauce.
1. To prepare the prawns shell them but leave the tails on.
2. Split each prawn in half, leaving the tails still firmly attached.
MAKING
3. In a bowl mix salt, pepper, light soy sauce and Chinese rice wine and keep aside.
4. Dip the prawns in cornflour, then in beaten egg and roll in bread crumbs.
5. In a deep fry pan heat oil and deep fry the coated prawns.
6. Remove fried prawns from the oil on to a tissue paper to drain excess oil.
SERVING
7. Garnish with coriander leaves and serve with the sauce.
Chef
