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8
2.5 cm
3
2
tablespoons
1 teaspoon
1
tablespoon
1/2
teaspoon
550 ml
Batter
:
4
2
tablespoons
2
tablespoons
175 g |
prepared
raw prawns
corn flour
mixed with 5-6 tablespoons water
groundnut
(peanut) oil
spring
onions, finely chopped
piece
fresh root ginger, peeled and finely chopped
rice wine
or dry sherry
light soy
sauce
brown
sugar
sherry
vinegar
sea salt
and black pepper
egg whites
corn flour
plain flour
dry bread crumbs, for coating |
Method :
- Using a cleaver or large knife slightly flatten prawns along
their length; place in a dish.
- In a bowl, mix together ginger, spring onions, rice wine or dry
sherry, sesame oil, soy sauce and salt.
- Pour over prawns and leave for 30 minutes.
- Make batter in a bowl by beating together egg white until thick,
then beat in corn flour and flour.
- Dip prawns in batter to coat thickly and evenly, then coat well
with dry bread crumbs.
- In a wok heat vegetable oil until very hot, add prawns and deep
fry for 5 minutes until golden.
- Drain on absorbent kitchen paper.
Serves 4
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