Chinese Seafood Recipes - Fried Prawns and Pork Fat

Ingredients

• 6 frozen Pacific prawns

• 6 paper thin slices back pork fat

• pinch each pepper, salt and sugar

• good pinch Ve-Tsin (M.S.G)

• 2 beaten egg yolks

• 3 tablespoons corn-flour

• peanut oil

• heart of lettuce leaves

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Method:

1. Cut the shelled prawns almost through lengthwise. Remove the black intestinal lines and trim off rough edges. Flatten out each prawn.

2. Divide it into 6 rectangular pieces, each just short of the full length of a prawn and a trifle narrower than the widest part.

3. Mix together the seasonings and work them into the prawns. Lay them opened sides up. Draw each piece of pork fat on one side only through the beaten eggs and place it, egged side down, on a prawn. (The egg will hold the two together.)

4. Dip each portion in the corn-flour, shake off excess, then dip in the egg yolks and again in the corn-flour.

5. In a trying-pan heat peanut oil to a depth of 1 inch. When fairly hot, place the prawns in it, pork side down, and fry until golden.

6. Turn and fry the other sides to a golden tone at a little less heat. Arrange portions on lettuce heart and serve.