Recipe by Chef Ru-Lin Zhang
Executive Chef, Lin Chinese Cuisine & Tea House
1537 W. Broadway, Vancouver, BC.
604-733-9696
Ingredients:
20 pcs. Prawns, clean, deveined and pat-dried.
2 cups vegetable oil
2 eggs, separate the yolks
1 tsp. salt
Pinch of white pepper
1 cup. corn starch
1 tsp. ketchup
1 tsp. sugar
Method:
1. Lightly slice and semi open the prawns. Add 1/2 tsp. of salt, toss well, rinse and pat dry.
2. Beat egg white with remaining salt & pepper. Marinate prawn for
15 minutes.
3. For dressing: Blend 2 egg yolks, 1 tsp. each oil, ketchup and sugar together.
4. Heat oil on high, dip prawns in corn starch, put in oil one at a time and fry till golden. Remove and drain.
5. Toss fried prawns with dressing. Ready to serve.
