Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs

Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

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


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


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


  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.

Chinese Seafood Recipes

Fried Shrimp Chinese Style, Fresh Squids with Onions, Fried Shrimps Balls, Deep-Dried Scallops recipe , Sea Cucumber with Brown Sauce recipe, Steamed Abalone recipe , Braised Sea Cucumbers in Brown Sauce, Fried Crab with Broccoli, Butter Prawn recipe, Fried Crab with Sauce, Stir Fried Squid with Leeks, Braised shrimp, Shrimp Toast



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2020 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.