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Chinese Recipe - Fried Butterfly Prawns with Seaweed
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Ingredients:
- 5-6 prawns
- 1 small bunch dried Ningpo seaweed (finely chopped)
- 1 egg (beaten)
- some corn flour
- 1 chopped shallot
Seasonings:
- 1 teaspoon garlic salt
- 1 teaspoon lemon juice
- 1 pinch of pepper
Directions:
- Shell but retain the head and tail of the prawns. Rinse and devein. Wipe dry and cut a slit at its centre, then open to flatten to make it like a butterfly. Add in seasonings and chopped shallot.
- ust the marinated prawns with some flour. Coat with beaten egg and chop Ningpo seaweed.
- Deep-fry the prepared prawns in very hot oil until crispy and done. Drain and soak up the fat. Dish up and serve hot.
Variation: Replace the seaweed with bacon. Before frying the prawns, wrap the prawns with bacon and use a toothpick to hold them together. After frying the prawns, remove the toothpicks. And, because the bacon is salty and tasty, the amount of garlic salt should be reduced to 1/2 teaspoon.
Submitted by : Alan Poon
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