---------- 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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