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Deep-fried Butterfly Prawns

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Cantonese Recipes : Deep-fried Butterfly Prawns

Ingredients :

1kg medium-sized prawns (shelled, retaining tails; devein)
cooking oil for deep-frying

Marinade Ingredients:
2 stalks spring onions (shredded)
2 slices ginger
1 tablespoon rice wine
1 teaspoon salt

Batter Ingredients:
1 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon cooking oil
1/2 cup water

Five-spice Salt Ingredients:
2 tablespoons salt (dry-fried till colour changes)
1 tablespoon five-spice powder

Method :

Cut each prawn three-quarter way through along inner curve and flatten with side of cleaver.
Mix with marinade ingredients and keep aside 20 minutes. Remove prawns from marinade.
To prepare batter. Sift together the flour, baking powder and salt. Add oil and water and beat till smooth.
Heat oil for deep-frying. Dip prawns in batter, leaving tails uncoated, and drop into hot oil. Cook over medium heat, 2 minutes till golden brown. Drain and dish up.
Mix together the five-spice salt ingredients and dish up.
Serve prawns with the accompaniment.

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Last Updated: 08/01/12