12 prawns
1 egg (lightly beaten)
2 tbsp cornflour
1 cup breadcrumbs
oil, for deep-frying
Dash of salt & pepper
Methods:
- Peel, devein and leave the tails intact. Slit the back of each prawn until the tail, but don't cut through. Place a piece of prawn between a cling film and gently press to flatten it, until all is done. Sprinkle a dash of salt and pepper to marinate.
- Place the beaten egg, cornflour and breadcrumbs into separate bowls.
- Dust a prawn with cornflour, dip into the beaten egg and then coat with breadcrumbs, follow by the rest.
- Heat enough oil in a wok over medium heat, when oil is hot put in the coated prawns, six at a time for about 1 minute on each side, or until the crumbs are golden. Dish up and drain.
- Serve immediately to enjoy the crunchiness of the prawns.
Note: Frying anything which is coated with breadcrumbs have to be extra careful with heat as breadcrumbs are easily cooked and browned. Prawns that are flattened or rather known as 'butterflied' are faster to cook than the whole prawns.
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