WOO DIP HAR - BUTTERFLY PRAWNS
| Amount | Measure | Ingredient -- Preparation Method |
| 12 | large | Prawns |
| 1 | tablespoon | Chinese wine or dry sherry, -- optional |
| 2 | tablespoons | Light soy sauce |
| 1 | small | Clove garlic, crushed |
| 1/4 | teaspoon | Salt |
| 1/2 | teaspoon | Finely grated fresh ginger |
| 1/2 | cup | Corn starch |
| large | Egg, beaten | |
| Bread crumbs for coating | ||
| Peanut Oil for deep frying |
Categories: Chinese, Seafood
Yield: 6 servings
Shell and de-vein prawns, leaving tails on. With a sharp knife slit prawns along curve of back but do not cut right through. Combine wine, soy sauce, garlic crushed with salt, ginger. Marinate prawns in this mixture for 15 minutes.
Dip prawns into corn flour, shake off excess flour, then dip into beaten egg and finally into breadcrumbs. Press gently to flatten prawns and firm on the crumb coating.
Heat oil and fry prawns, 2 or 3 at a time, until golden brown, about 2 minutes. Drain on absorbent paper and serve hot with chili sauce if desired.
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This site was last updated 05/25/04