Advertisement
Recipe: Castanet Prawns Imperial Chinese Style
Similar Categories: Castanet, Prawns, Imperial, Chinese, Style
6 large king prawns
1 knob ginger, sliced into fine discs
2 shallots, finely sliced diagonally
2 tbspn Shaoxing cooking wine
a little salt and sugar
potato flour mixed with water to form a gluey paste
1 pork cawl
(available from Chinese butchers)
dried bean curd (tofu) skin - soaked (available from Chinese supermarket)
2 eggs & 1 tbsp flour
finely sliced cucumber rounds for garnish
Method:
Peel prawns and de-vein, keeping spine intact. Butterfly without
breaking the outer membrane and place in a mixing bowl. Marinate with
ginger, shallots, wine, salt and sugar.
Lay the pork cawl over a large square of soaked tofu skin spread with
potato flour paste and trim cawl edges where they overlap the bean curd skin.
Lay the butterflied prawns along one edge of the cawl and carefully
roll the lot into a thick pancake. Seal the ends with the potato
flour paste. Lay the roll on a plate.
Beat the eggs with the flour, pour the mixture over the prawn roll
and turn it until it is well coated. Fry in medium-hot oil until
brown (if the oil is too hot it will burn).
Remove from the oil, drain and slice into 1.5 cm rounds, arrange on a
plate and garnish with cucumber.
1 knob ginger, sliced into fine discs
2 shallots, finely sliced diagonally
2 tbspn Shaoxing cooking wine
a little salt and sugar
potato flour mixed with water to form a gluey paste
1 pork cawl
(available from Chinese butchers)
dried bean curd (tofu) skin - soaked (available from Chinese supermarket)
2 eggs & 1 tbsp flour
finely sliced cucumber rounds for garnish
Method:
Peel prawns and de-vein, keeping spine intact. Butterfly without
breaking the outer membrane and place in a mixing bowl. Marinate with
ginger, shallots, wine, salt and sugar.
Lay the pork cawl over a large square of soaked tofu skin spread with
potato flour paste and trim cawl edges where they overlap the bean curd skin.
Lay the butterflied prawns along one edge of the cawl and carefully
roll the lot into a thick pancake. Seal the ends with the potato
flour paste. Lay the roll on a plate.
Beat the eggs with the flour, pour the mixture over the prawn roll
and turn it until it is well coated. Fry in medium-hot oil until
brown (if the oil is too hot it will burn).
Remove from the oil, drain and slice into 1.5 cm rounds, arrange on a
plate and garnish with cucumber.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Castanet, Prawns, Imperial, Chinese, Style
| Summer Kiss | Cevizli Biber (Chilli Walnut Dip) |
