450

g

prawns; with shell on

2/3

cup

all purpose flour

1

medium

egg

2/3

cup

water

1

pinch

salt; to taste

1

Tbs

cornflour

2

liters

vegetable oil; for deep frying

1

Take shells of prawns. For de-veining and making butterfly shape of prawns, insert a knife into the back of a prawns, and cut crosswise, but do not sever prawn completely into half, leave some connection at head and tail ends.

2

Remove knife, open prawn halves to form butterfly shape, remove vein. Prepare all the other prawns similarly. If desired, you could use the flat edge of your cleaver and pound the butterfly prawns flatter.

3

Place some cornflour on a piece of wax paper. Carefully dredge butterfly prawns on both sides in cornflour, place prawns on another piece of wax paper to dry slightly.

4

Prepare a batter of 2/3 cup water, 1 egg, 2/3 cup flour, and salt. Mix batter thoroughly. Reserve.

5

Pour a good quality oil halfway up in your wok. Turn on your burner to its highest setting. When you think the oil is sufficiently heated, take a small piece of bread and place it in the oil.

6

If the bread browns lightly on both sides, then the oil is ready for deep frying prawns. If your bread fails to brown immediately in the oil, then your oil is not up to temperature yet. If your bread turns a deep brown or black, then shut the burner off and allow your oil to cool at least 5 minutes, before turning it on again. Be sure to test your oil again to see if it is cool enough to deep fry prawns.

7

When your oil is ready for deep frying, take 6 or 8 or your dredged prawns and place them in your batter. With a pair of chopsticks or fork, coat your prawns with batter. Lift each prawns out of batter carefully, so as not to disturb the butterfly shape, and slide each down the side of the wok into the oil.

8

The prawn will slide to the bottom of the oil, and then rise up to the top of the oil. After the prawns have risen, cook about 1-½ minutes, then flip them over and deep fry 1 ½ minutes on the under side. Remove prawns to a plate covered with paper toweling to drain excess oil. Repeat procedure until all prawns are cooked.

9

Remove cooked prawns to a serving platter. Garnish with parsley or other raw vegetables.