---------- Recipe via Meal-Master (tm) v8.02

     Title: WOO DIP HAR - BUTTERFLY PRAWNS
Categories: Chinese, Seafood
     Yield: 6 servings

    12 lg Prawns
     1 tb Chinese wine or dry sherry,
          -optional
     2 tb Light soy sauce
     1 sm Clove garlic, crushed
   1/4 ts Salt
   1/2 ts Finely grated fresh ginger
   1/2 c  Corn flour (I assume this is
          -cornstarch?)
     1 lg Egg, beaten
          Breadcrumbs for coating
          Peanut oil for deep frying

 Shell and de-vein prawns, leaving tails on.  With a
 sharp knife slit prawns along curve of back but do not
 cut right through.  Combine wine, soy sauce, garlic
 crushed with salt, ginger.  Marinate prawns in this
 mixture for 15 minutes.

 Dip prawns into corn flour, shake off excess flour,
 then dip into beaten egg and finally into breadcrumbs.
 Press gently to flatten prawns and firm on the crumb
 coating.

 Heat oil and fry prawns, 2 or 3 at a time, until
 golden brown, about 2 minutes.  Drain on absorbent
 paper and serve hot with chilli sauce if desired.

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