Title: WOO DIP HAR – BUTTERFLY PRAWNS
Categories: Chinese, Seafood
Yield: 6 servings

12 lg Prawns
1 tb Chinese wine or dry sherry,
-optional
2 tb Light soy sauce
1 sm Clove garlic, crushed
1/4 ts Salt
1/2 ts Finely grated fresh ginger
1/2 c Corn flour (I assume this is
-cornstarch?)
1 lg Egg, beaten
Breadcrumbs for coating
Peanut oil for deep frying

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 chilli sauce if desired.

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