Woo dip har

Woo dip har

Butterfly prawns

By
From
The Complete Asian Cookbook
Makes
12
Photographer
Alan Benson

Ingredients

Quantity Ingredient
12 large raw prawns, peeled and deveined, tails left intact
1 tablespoon chinese wine or dry sherry, (optional)
2 tablespoons light soy sauce
1 small garlic clove, crushed with ¼ teaspoon salt
1/2 teaspoon fresh ginger, finely grated
60g cornflour
1 large egg, beaten
dry breadcrumbs, for coating
peanut oil, for deep-frying
chinese chilli sauce, to serve (optional)

Method

  1. Use a sharp knife to make a slit along the back of each prawn, being careful not to cut right through.
  2. In a bowl, combine the wine, soy sauce, garlic and ginger. Add the prawns, toss to coat, then set aside to marinate for at least 15 minutes.
  3. Put the cornflour, egg and breadcrumbs in separate shallow bowls. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Dip the prawns first in the cornflour, then into the egg, shaking off any excess, and finally into the breadcrumbs, turning to coat. Gently lower into the hot oil and deep-fry, in batches, for 2–3 minutes, or until golden brown. Drain on paper towel and serve hot with the chilli sauce, if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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