How to make Butterfly Prawns -

A delectable prawn starter, deep fried till golden brown and served with Sichuan sauce

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jumbo Prawns (जम्बो प्रॉन्स), Eggs (अंडे)

Cuisine : Chinese

Course : Snacks and Starters


For more recipes related to Butterfly Prawns checkout Butter Garlic Pepper Prawns, Chinese Style Fried Prawns, Curry Leaf Prawns, Prawns Dakshin Style . You can also find more Snacks and Starters recipes like Kathal Ke Masaledar Kabab Kibbeh honey chilli paneer Tres Leches

Butterfly Prawns

Butterfly Prawns Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Butterfly Prawns Recipe

  • Jumbo Prawns 12

  • Eggs 2-5 leaves

  • Spring onions 2

  • Soy sauce 2 tablespoons

  • White pepper powder 3/4 teaspoon

  • Cornflour/ corn starch 2 tablespoons

  • Salt to taste

  • Egg 2-3

  • Bread crumbs 1/2 cup

  • Oil to deep fry

  • Sichuan sauce as required


Step 1

Shell and de-vein prawns leaving the tail intact. Wash them thoroughly and split in half from the underbelly about halfway along leaving the tails still firmly intact.

Step 2

Wash, pat dry and finely shred lettuce leaves. Wash, trim and finely slice spring onions with the greens. Combine prawns, soy sauce, pepper powder, cornstarch and salt and leave to marinate for ten to fifteen minutes.

Step 3

Beat eggs lightly. Spread the breadcrumbs in a plate. Heat sufficient oil in a wok. Pick up each prawn by tail, dip in beaten egg and then roll in breadcrumbs so that it is well coated. Deep-fry till golden in colour.

Step 4

Drain onto an absorbent paper. Arrange prawns on a bed of lettuce leaves and garnish with spring onions. Serve hot with Sichuan sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.