Marinated Butterfly Shrimp
|Fresh prawns/Large shrimp||1 Pound|
|Minced fresh ginger root||1 1⁄2 Teaspoon|
|Rice wine/Dry sherry||1 1⁄2 Teaspoon|
|Egg||1 , beaten|
|Fine breadcrumbs||1 Cup (16 tbs)|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
Shell and devein prawns or shrimp.
Rinse and pat dry with a paper towel.
Make a deep vertical cut along back of each, so it opens to resemble a butterfly.
Using the broad side of a cleaver, pound lightly to tenderize.
Combine marinade ingredients in a medium bowl.
Add prawns or shrimp; mix well.
Let stand 30 minutes.
Place cornstarch in a saucer.
Pat marinated prawns or shrimp dry with a paper towel.
Coat with cornstarch.
Dip in beaten egg and then in breadcrumbs.
Set aside on waxed paper.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower coated prawns or shrimp into hot oil with a slotted metal spoon.
Deep-fry several at a time 2 minutes or until golden brown, turning once.
Remove with slotted spoon.
Drain well on paper towels.
Arrange on a plate garnished with lettuce leaves and tomato slices, if desired.