Pan-fried Butterfly Prawns
繁體中文

Ingredients

Headless prawn 12 large Light basic marinade 1 Portion Corn starch 1-1/2 Tbs Egg yolk 2 large Water 1/2 Tbs All-purpose flour 1-1/4 Tbs Salt 1/3 tsp Ground white pepper 1/8 tsp Minced cilantro 2 Tbs Cooking oil 2 Tbs

Instructions

1.	Rinse the prawns and dry them with paper towels. Use a paring knife to slit each prawn from the back, cutting almost all the way through then open it up. Use the tip of the knife to slightly score the prawn. Remove the vein and white line on the bottom.
2.	Mix the prawns with the light basic marinade and set aside for 15 minutes.
3.	Press down each prawn flat and spread with 1/8 tsp. of corn starch.
4.	Mix the egg yolk, flour, water, salt and white pepper in a bowl. Spoon the egg mixture all over the prawns then sprinkle with minced cilantro.
5.	Add 2 tbs. of oil to a heated pan. Turn the heat to low then lay the prawns around the pan, shell side down.
6.	Pan fry the prawns over medium-high heat for 1 minute. Cover and cook over medium heat until the prawns are done, approx. 4 minutes.

乾煎蝴蝶蝦
ENGLISH

材料

無頭蝦 12 隻(大) 基本醃料(淡) 1 份 太白粉 1-1/2 大匙 蛋黃 2 個(大) 水 1/2 大匙 中筋麵粉 1-1/4 大匙 鹽 1/3 小匙 白胡椒 1/8 小匙 香菜末 2 大匙 食用油 2 大匙

做法

1.	把蝦用水略微沖洗後擦乾。每隻蝦從背部切開但不要切斷。將蝦攤開在蝦面上輕劃數刀後除去沙腸並將底部的白筋挑斷。
2.	將蝦和基本醃料拌勻，放在一旁醃15分鐘。
3.	每隻蝦壓平後抹上1/8小匙太白粉。
4.	把蛋黃，麵粉，水，鹽和白胡椒在小碗裡拌勻後淋在蝦上。再均勻地撒上香菜末。
5.	將2大匙油加入燒熱的平底鍋，搖晃鍋子讓油分佈均勻。轉小火後將蝦排列在鍋裡，蝦殼面朝下。
6.	用中大火煎蝦1分鐘後加蓋繼續用中火煮到蝦變熟，大約4分鐘。

最後更新 (Last Update): 01/08/2021
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