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BUTTERFLY PRAWNS

Ingredients:
Uncooked prawns in their shell  - 450 g (headless)
Ground szechuan Pepper corns - 1 tsp
Light soy sauce - 1 tbsp
Chinese rice wine (or) Dry sherry - 1 tbsp
Cornflour - 2 tsp
Eggs - 2 (lightly beaten)
Bread-crumbs - 4-5 tbsp
vegetable oil (for deep frying)
Spring onions - 2-3 (to garnish)
Lettuce leaves , to serve

Method:

  • Peel the prawns but leave the tails on. Split the prawns in half from the underbelly, about three-quarters of the way through, leaving the tails still firmly attached.
  • Put the prawns in a bowl with the pepper, soy sauce, rice wine or sherry and cornflour and set aside to marinate for 10-15 minutes.
  • Pick up one prawn at a time by the tail, and dip it in the beaten egg.
  • Roll the egg-covered prawns in breadcrumbs.
  • Heat the oil in a wok until medium-hot. Gently lower the prawns into the oil.
  • Deep fry the prawns in batches until golden brown. Remove and drain. garnish with spring onions, which either raw or have been soaked for about 30 seconds in hot oil. 
  • To serve, arrange the prawns neatly on a bed of lettuce leaves.
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