Ingredients
12 raw tiger prawns, in their shells
2 tbsp light soya sauce
1 tbsp Chinese rice wine or dry sherry
1 tbsp cornflour
2 eggs, lightly beaten
8-10 tbsp breadcrumbs
vegetable oil, for deep-frying
salt and pepper
shredded lettuce leaves
chopped spring onions, to garnish
Method
1) shell and devein the prawns but leave the tails on, split them in half from the underbelly, leaving the tails still firmly attached
2) in a bowl, mix together, wine, soy sauce, salt,pepper, add the prawns and mix, leave to marinate for 30 minutes
3) keeping the prawns by the tail, deep it in the beaten eggs then roll in the breadcrumbs, then deep-fry the shrimp in the very hot oil, until golden brown, drain on paper towels
Serve with lettuce leaves and spring onions.
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