Woo Dip Har Butterfly Prawns

Serves:

Ingredients:

12 lg Prawns
Breadcrumbs for coating
1 lg Egg, beaten
cornstarch?)
1/2 c Corn flour (I assume this is
1/2 ts Finely grated fresh ginger
1/4 ts Salt
1 sm Clove garlic, crushed
2 tb Light soy sauce
optional
1 tb Chinese wine or dry sherry,
Peanut oil for deep frying

Method:

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.