Butterfly Prawns

Yields 10 prawns

This dish tastes delicious with stir-fried spinach or Chinese greens. For added flavor, serve with a dipping sauce.

10 large tiger prawns

1 large egg

½ teaspoon Szechwan peppercorns, roasted and ground

5 tablespoons breadcrumbs

3–4 cups oil for deep-frying

  • Remove the shells from the prawns, but leave the tails intact. Rinse the prawns in warm water. Pat dry with paper towels.

  • Lightly beat the egg. In a separate bowl, mix the Szechwan peppercorns with the breadcrumbs.

  • Add oil to a preheated wok and heat to at least 350°F. To prepare prawns for deep-frying, grab by the tail and dip into the beaten egg, then coat with the breadcrumbs.

  • When oil is hot, deep-fry the prawns until they turn golden brown (about 1 minute). Remove and drain on paper towels. Serve warm.

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