Chinese Dim Sum Recipes - Butterfly Prawns Recipe

Ingredients

• 450 g/1 lb large peeled prawns
• 15 ml/1 tbsp soy sauce
• 5 ml/1 tsp rice wine or dry sherry
• 5 ml/1 tsp minced ginger root
• 2.5 ml/1/2 tsp salt
• 2 eggs, beaten
• 30 ml/2 tbsp corn-flour (cornstarch)
• 15 ml/1 tbsp plain (all-purpose) flour
• oil for deep-frying
  Method:
• Slice the prawns halfway through the back and spread them out to form a butterfly shape. Mix together the soy sauce, wine or sherry, ginger and salt.
• Pour over the prawns and leave to marinate for 30 minutes. Remove from the marinade and pat dry.
• Beat the egg with the corn-flour and flour to a batter and dip the prawns in the batter. Heat the oil and deep fry the prawns until golden brown. Drain well before serving.

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