Woo Dip Har - Butterfly Prawns
Try this Woo Dip Har - Butterfly Prawns recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
chinese
seafood
corn
garlic
sherry
soy sauce
ginger
wine
shrimp
white meat free
tree nut free
contains gluten
red meat free
contains fish
contains eggs
dairy free
pescatarian
- 1/4 ts salt
- 1/2 ts finely grated fresh ginger
- 1/2 c corn flour (i assume this is
- 1 sm clove garlic, crushed
- 1 lg egg beaten
- 1 tb chinese wine or dry sherry,
- breadcrumbs for coating
- 12 lg prawns
- 2 tb light soy sauce
- peanut oil for deep frying
- Carbohydrate 1.29101204284406 g
- Cholesterol 56.53 mg
- Fat 1.08846963696115 g
- Fiber 0.154924588723533 g
- Protein 4.47361554124796 g
- Saturated Fat 0.308025803959708 g
- Serving Size 1 1 Serving (33g)
- Sodium 388.038384818438 mg
- Sugar 1.13608745412053 g
- Trans Fat 0.20921261320051 g
- Calories 33 calories
Shell and de-vein prawns, leaving tails on. With a sharp knife slit prawns along curve of back but do not cut right through. Combine wine, soy sauce, garlic crushed with salt, ginger. Marinate prawns in this mixture for 15 minutes. Dip prawns into corn flour, shake off excess flour, then dip into beaten egg and finally into breadcrumbs. Press gently to flatten prawns and firm on the crumb coating. Heat oil and fry prawns, 2 or 3 at a time, until golden brown, about 2 minutes. Drain on absorbent paper and serve hot with chilli sauce if desired.
