Phoenix Prawns Recipe
Phoenix Prawns is a delicious and easy to prepare recipe. I bet, once served at a party, you will get a lot of compliments for this Phoenix Prawns.
Ingredients
8 large prawns, prepared
2.5cm piece fresh root ginger, peeled and grated
3 spring onions, chopped
2 tablespoons rice wine or dry sherry
1 teaspoon sesame oil
1 tablespoon light soy sauce
1/2 teaspoon salt
625 ml vegetable oil
BATTER:
4 egg whites
2 tablespoons cornflour
2 tablespoons plain flour approximately
200g dry breadcrumbs, for coating
Directions
Using a cleaver or large knife slightly flatten prawns along their length; place in a dish.
In a bowl, mix together ginger, spring onions, rice wine or dry sherry, sesame oil, soy sauce and salt.
Pour over prawns and leave for 30 minutes.
Make batter in a bowl by beating together the egg whites until thick, then beat in the cornflour (cornstarch) and flour.
Dip prawns in batter to coat thickly and evenly, then coat well with dry breadcrumbs.
In a wok heat vegetable oil until very hot, add prawns and deep fry for 5 minutes until golden.
Drain on absorbent kitchen paper.
In a bowl, mix together ginger, spring onions, rice wine or dry sherry, sesame oil, soy sauce and salt.
Pour over prawns and leave for 30 minutes.
Make batter in a bowl by beating together the egg whites until thick, then beat in the cornflour (cornstarch) and flour.
Dip prawns in batter to coat thickly and evenly, then coat well with dry breadcrumbs.
In a wok heat vegetable oil until very hot, add prawns and deep fry for 5 minutes until golden.
Drain on absorbent kitchen paper.
