Steven's Golden Prawn recipe

6/20 13:58 Ma Zai's Golden Prawns recipe:
Shelled the prawns leave the tail on, de-vein the prawns.
Dip prawns in beaten egg then in starch, deep fry and put aside for later.
Heat wok with butter/magarine, fry the ready cooked salted egg yolk until pasty.
Add in the prawns until they are thoroughly mixed with the salted egg yolk paste. 
Tip: The bigger the prawns the most satisfying the bite.
A dozen prawns will use about 6 salted egg yolks. 
If prawns are fresh, no need for seasoning; if frozen prawns, season with pepper.



-  in Chinese ---




马仔黄金虾做法：将虾去壳留尾，开虾背去肠洗净，沾蛋黃浆再上生粉下锅炸熟备用。用牛油起锅，将已蒸熟并压散的咸蛋黄落锅煮溶，再把虾落锅炒至虾身沾满咸 蛋黄浆即可。小贴士：虾愈大咬口愈好；以十二只大虾计算用六只咸蛋黄；若用新鲜虾不用调味，雪虾则可加少许胡椒粉腌一下。