Phoenix Prawns
Over a year ago
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Ingredients
- 8 King prawns prepared
- 2.5cm (1in) Piece fresh root ginger, peeled and grated
- 3 Spring onions, chopped
- 2 TBSPS Rice wine or dry sherry
- 1 Teaspoon Sesame oil
- 1 TBSP Light soy sauce
- ½ Teaspoon Sea salt
- 625ml (20fl oz/2½ cups) Vegetable oil
- Batter
- 4 Egg whites
- 2 TBSPS Cornflour (cornstarch)
- 2 TBSPS Plain flour
- 185g (6oz) Dry breadcrumbs, for coating
Accompaniment
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Description
Yummy...! You definetly have to try this one!
Method
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1
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 the egg whites until thick, then beat in the cornflour (cornstarch) and flour.
Dip prawns in batter to coat thickly and evenly, then coat well with dry breadcrumbs.
In a wok heat vegetable oil until very hot, add prawns and deep-fry for 5 minutes until golden. Drain on absorbent kitchen paper.
Enjoy your meal!
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