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Chinese Recipe - Fried Butterfly Prawns with Seaweed


  • 5-6 prawns
  • 1 small bunch dried Ningpo seaweed (finely chopped)
  • 1 egg (beaten)
  • some corn flour
  • 1 chopped shallot


  • 1 teaspoon garlic salt
  • 1 teaspoon lemon juice
  • 1 pinch of pepper


  1. 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.
  2. ust the marinated prawns with some flour. Coat with beaten egg and chop Ningpo seaweed.
  3. 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

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



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Last Modified: 11/28/11.