Turreted Fried Prawns Peking Style

Name: Turreted Fried Prawns Peking Style (Kuo t’a ta hsia)
Cuisine: Chinese
Ingredients: 5 tablespoons flour; 1 teaspoon light soy sauce; ½ cup soup stock; 3 eggs; ¼ teaspoon MSG; 1 teaspoon salt; 1 teaspoon sesame oil; ½ cup oil; ½ cup cornstarch; 2 slices ginger; ½ tablespoon wine; 12 prawns; 1 green onion

Kuo t’a ta hsia

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

12 prawns
1 green onion
2 slices ginger

Asia
Taiwan
Shantung
Fish course
Pescatarian

Method

Remove head and shell of prawn, leaving tail shell on. Then remove veins and score back of prawn, making one flat piece. Remove white membrane from front of prawn to prevent prawn from curling while cooking. Marinate in wine, crushed green onion, ginger, salt, and sesame oil for 15 minutes.
Dust prawn with cornstarch (or flour) and dip in flour batter. Heat ½ c