Name: Woo Dip Har - Butterfly Prawns
Ingredients: 12 lg Prawns; 1 tb Chinese wine or dry sherry, optional; 2 tb Light soy sauce; 1 sm Clove garlic, crushed; 1/4 ts Salt; 1/2 ts Finely grated fresh ginger; 1/2 c Corn flour (I assume this is cornstarch?); 1 lg Egg, beaten; Breadcrumbs for coating; Peanut oil for deep frying

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Grains	Chinese	Chinese, Seafood	6	Servings

INGREDIENTS

12	lg	Prawns
1	tb	Chinese wine or dry sherry, optional
2	tb	Light soy sauce
1	sm	Clove garlic, crushed
1/4	ts	Salt
1/2	ts	Finely grated fresh ginger
1/2	c	Corn flour (I assume this is cornstarch?)
1	lg	Egg, beaten
		Breadcrumbs for coating
		Peanut oil for deep frying

INSTRUCTIONS

Shell and de-vein prawns, leaving tails on.  With a sharp knife slit prawns
along curve of back but do not cut right through. Combine wine, soy sauce,
garlic crushed with salt, ginger. Marinate prawns in this mixture for 15
minutes.
Dip prawns into corn flour, shake off excess flour, then dip into beaten
egg and finally into breadcrumbs. Press gently to flatten prawns and firm
on the crumb coating.
Heat oil and fry prawns, 2 or 3 at a time, until golden brown, about 2
minutes.  Drain on absorbent paper and serve hot with chilli sauce if
desired.

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