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Phoenix-Tail Prawns

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  King prawns/Pacific prawns 225 Gram
  Chinese wine 2 Tablespoon
  Spring onion 1 , finely chopped
  Fresh root ginger slice 2 , peeled, finely chopped
  Sunflower oil 2 Cup (32 tbs) (For Deep Frying)
  Egg whites 3
  Cornflour 1 Tablespoon
  Plain flour 3 Tablespoon
  Bread crumbs 4 Tablespoon
  Lettuce leaves 6
  Freshly ground szechuan pepper/Freshly ground black pepper 1 Tablespoon

Wash and shell the prawns but leave the tail pieces attached so that they will be easier to hold.
Split them in half lengthways and discard the black intestinal vein.
Dry the prawns thoroughly and toss them in the salt, wine, spring onion and ginger and 1 teaspoon of the oil.
Place the remaining oil in a wok or deep-fryer over a moderate heat.
While it is heating up, beat the egg whites in a bowl until frothy.
Fold in the cornflour.
Coat the prawns in the plain flour.
Dip each piece in the egg white mixture and then roll them in breadcrumbs.
Reduce the heat under the wok and lower the prawns into the oil one by one.
Fry in batches until golden, remove with a slotted spoon and drain.
Serve on a bed of lettuce leaves.
To make a dip, fry 1 tablespoon salt and the pepper in a dry frying pan for 2-3 minutes over a low heat.

Recipe Summary

Difficulty Level: 
Side Dish

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