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
| Prawns | 8 Large, prepared | |
| 2.5cm piece fresh root ginger, peeled and grated | ||
| Onions spring | 3 , chopped | |
| 2 tablespoons rice wine or dry sherry | ||
| Sesame oil | 1 Teaspoon | |
| Light soy sauce | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Vegetable oil | 625 Milliliter | |
| Egg whites | 4 (BATTER:) | |
| Cornflour | 2 Tablespoon (BATTER:) | |
| 2 tablespoons plain flour approximately | ||
| Breadcrumbs | 200 Gram (BATTER:) | |
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.
Chef
