Butterfly Prawns

Main Ingredients	Jumbo Prawns, Eggs
Cuisine	Chinese
Course	Snacks and Starters
Prep Time	26-30 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Non Veg

Ingredients list for Butterfly Prawns

• 12 Jumbo Prawns
• 2-5 leaves Eggs
• 2 Spring onions
• 2 tablespoons Soy sauce
• 3/4 teaspoon White pepper powder
• 2 tablespoons Cornflour/ corn starch
• to taste Salt
• 2-3 Egg
• 1/2 cup Bread crumbs
• to deep fry Oil
• as required Sichuan sauce

Method

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

Nutrition Info

Calories	459.95
Carbohydrates	30.675
Protein	30.71
Fat	23.735
Other Fiber	2.47