Recipes - Chinese

Deep-fried Phoenix Prawns
Deep-fried Phoenix Prawns Recipe


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.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Chinese









Ingredients:

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)

Sauce mix

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
125ml water




Steps:
  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.

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Deep-fried Phoenix Prawns

Deep-fried Phoenix Prawns

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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.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Chinese
Ingredients

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)

Sauce mix

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
125ml water

Instructions
  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.

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