Deep-Fried Prawn Cutlets

Name: Deep-Fried Prawn Cutlets (Chi li ming hsia ch’iu)
Cuisine: Chinese
Ingredients: ¼ teaspoon pepper; ½ teaspoon salt; 3 egg whites; ½ tablespoon wine; 3 tablespoons cornstarch; 6 cups oil; ¼ teaspoon salt; 1 tablespoon flour; 12 prawns (moderate size)

Chi li ming hsia ch’iu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

12 prawns (moderate size)
½ teaspoon salt
¼ teaspoon pe

Asia
Taiwan
Kwangdong
Fish course
Pescatarian

Method

Remove shell from prawns, score on back from head to tail so that it curves when finished. Marinate with pepper, salt and wine for 20 minutes.
Beat egg white, add cornstarch, flour and salt, and mix well. (This is the flour batter).
Heat oil to 320°F. Dust prawns with flour, dip in flour batter, and deep-fry over low heat for about 2 minutes.