|Large prawns||250 Gram|
|Egg||1 , beaten|
|Green ginger||1 , paste|
|Bread crumbs||1 Cup (16 tbs)|
Clean the prawns, keeping their tails intact.
Place each prawn on a wooden board and beat it with a sharp knife so as to flatten it like a chop.
Mix the salt, pepper and ginger and apply the paste carefully over each prawn.
Marinate for about two hours.
Press out the moisture from the prawns with the palm of the hand.
Dip each prawn in egg and coat with bread crambs.
Press it once again with the palm to remove any remaining moisture and to ensure that the crumbs adhere to the egg.
You can use batter instead of egg but the latter is tastier.
Deep fry the prawns and serve with green chutney.