Name Crispy prawns


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* 1 lb (450 g) fresh uncooked prawns
* 2 teaspoons light soy sauce
* 1 tablespoon Chinese rice wine or dry sherry
* 1 teaspoon five-spice powder
* 1/4 teaspoon freshly ground black pepper
* 15 fl oz (400 ml) oil (preferably groundnut)
* 8 tablespoons cornflour
* 2 eggs, beaten
* 10 tablespoons breadcrumbs

1. Peel the prawns and discard the shells. Using a small sharp knife, partially split the prawns lengthways and remove the fine digestive cord-you can omit this stage. Pat the prawns dry with kitchen paper. Mix the prawns with the soy sauce, rice wine, five-spice powder and pepper.
2. Heat a wok or large deep frying-pan, then add the oil. While the oil is heating, dip the prawns in the cornflour, shaking them gently to remove any excess, then dip them into the beaten eggs and finally coat them thoroughly with the breadcrumbs. A clean and easy way to do this ia to place the cornflour and the breadcrumbs in two separate polythene or paper bags. Toss the prawns gently in the first bag with the cornflour, remove them and put them in the bowl with the beaten eggs, making sure that they are well coated. Then transfer them with a slotted spoon to the bag containing the breadcrumbs and toss gently.
3. When the oil begins to smoke slightly, deep-fry the coated prawns for 3-4 minutes or until they are golden-brown. Drain them well on kitchen paper and serve at once.

Preparation time: 25 minutes
Cooking time: 3-4 minutes
Serves: 6-8 as a starter

Shopping list:
* 1 lb (450 g) fresh uncooked prawns
* Breadcrumbs

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