Deep-fried Phoenix Prawns is an easy appetiser that can be made with just a few ingredients. The succulent prawns are crispy on the outside and sift on the inside making it a delectable snack as well.
450g Prawns, shelled and leave tails on
50g Cooked thick ham strips
50g Bamboo shoots, sliced
25g Shiitake mushrooms, sliced
1 White part of spring onion, sliced
1 tsp Lee Kum Kee Premium Oyster Sauce
1 tsp Lee Kum Kee Premium Soy Sauce
1 tsp Lee Kum Kee Pure Sesame Oil
½ tsp Lee Kum Kee Chicken Bouillon Powder
½ tsp Cornflour
1. Cut a slit on the back of each prawn. Do not cut through. Flatten the prawns a bit with a chopper. Put ham strips near tails of prawns. Roll up. Then deep-fry prawns in hot oil until done. Drain.
2. Heat 1 tbsp oil. Saute bamboo shoots, mushrooms and white part of spring onion. Stir in sauce mix and heat through. Add fried prawns and stir well quickly until heated through.
Try this Deep-fried Phoenix Prawns recipe.
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