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Phoenix Prawns Recipe
|Prawns||8 Large, prepared|
|Fresh root ginger||1 Inch, peeled and grated (2.5 Centimeter)|
|Spring onions||3 , chopped|
|Rice wine/Dry sherry||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Light soy sauce||1 Tablespoon|
|Vegetable oil||625 Milliliter|
|Corn flour||2 Tablespoon|
|Plain flour||2 Tablespoon (Adjust Quantity As Needed)|
|Dry breadcrumbs||200 Gram (For Coating)|
Serving size: Complete recipe
Calories 7217 Calories from Fat 5676
% Daily Value*
Total Fat 642 g988%
Saturated Fat 86.4 g432.1%
Trans Fat 0 g
Cholesterol 1968 mg
Sodium 7339 mg305.8%
Total Carbohydrates 160 g53.3%
Dietary Fiber 7 g28.1%
Sugars 10.6 g
Protein 214 g428.5%
Vitamin A 9% Vitamin C 14.3%
Calcium 34.9% Iron 47.5%
*Based on a 2000 Calorie diet
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.