woo dip har - butterfly prawns

6 Servings
12 larges Prawns
1 tablespoon Chinese wine or dry sherry, optional
2 tablespoons Light soy sauce
1 small Clove garlic, crushed
¼ teaspoon Salt
½ teaspoon Finely grated fresh ginger
½ cup Corn flour (I assume this is cornstarch?)
1 large Egg, beaten
  Breadcrumbs for coating
  Peanut oil for deep frying

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.

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