Chinese Recipe - Fried Butterfly Prawns with Seaweed

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:

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