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Large prawns with tails, deveined - ¼ kg (20 nos)
Bread crumbs – ¼ cups
White pepper powder – ½ tsp
Salt to taste
Oil for frying
For batter
Crushed green chillies – 1-2
Grated ginger – 1 tsp
Crushed garlic – ½ tsp
Egg – 1
Soya sauce – 1 tbsp
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Make an incision in each prawn along its length, without cutting right through. Rub in pepper and salt. Mix all the ingredients for the batter together. Dip each prawn into the batter and coat with bread crumbs. Brush off bread crumbs from the tail and chill for 15 to 20 mins.
In a frying pan, deep fry the brawns till golden brown. Drain on a grease absorbent paper and serve hot with Chinese dipping sauce.
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