Famous Authentic Chinese Recipe - Crisp-coated Phoenix-tailed Prawns

Ingredients:

• 12 prawns
• 3 chicken eggs
• 120g flour
• 8g baking powder

Seasonings:

• Adequate amount each of lard, peanut oil, salt, pepper, MSG, onion, ginger, spiced salt, dry starch and cooking wine

Directions:

1. Remove heads and shells from prawns, leaving the tails, cut each into 2 slices from the back with the knife, each with a tail, pick black intestines away, wash them clean and wipe water away. Pound onion and ginger.
2. Beat chicken eggs, add adequate amount each of water, dry starch, flour, baking powder and lard and mix them into paste.
3. Put the prawns in a bowl, add onion, ginger, cooking wine, salt, pepper and MSG to mix well and marinate them until seasoned.
4. Heating peanut oil to 60 percent hot, lift the pot from the fire or reduce the fire to small heat, dip the prawns evenly in chicken egg paste by holding their tails, deep-fry them in hot oil, turning them over to and fro with chopsticks so as to deep-fry them thoroughly and evenly, when colored, scoop them out. When the oil is heated again, dump all the prawns in, deep fry them again thoroughly until golden yellow, scoop them out, lay them in a plate and sow spiced salt over serving.