Butterfly Prawns A delectable prawn starter, deep fried till golden brown and served with Sichuan sauce This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 23 Nov 2014 in Recipes Course New Update Main Ingredients Jumbo Prawns, Eggs Cuisine Chinese Course Snacks and Starters Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for Butterfly Prawns 12 Jumbo Prawns 2-5 leaves Eggs 2 Spring onions 2 tablespoons Soy sauce 3/4 teaspoon White pepper powder 2 tablespoons Cornflour/ corn starch to taste Salt 2-3 Egg 1/2 cup Bread crumbs to deep fry Oil as required Sichuan sauce Method Shell and de-vein prawns leaving the tail intact. Wash them thoroughly and split in half from the underbelly about halfway along leaving the tails still firmly intact. Wash, pat dry and finely shred lettuce leaves. Wash, trim and finely slice spring onions with the greens. Combine prawns, soy sauce, pepper powder, cornstarch and salt and leave to marinate for ten to fifteen minutes. Beat eggs lightly. Spread the breadcrumbs in a plate. Heat sufficient oil in a wok. Pick up each prawn by tail, dip in beaten egg and then roll in breadcrumbs so that it is well coated. Deep-fry till golden in colour. Drain onto an absorbent paper. Arrange prawns on a bed of lettuce leaves and garnish with spring onions. Serve hot with Sichuan sauce. Nutrition Info Calories 459.95 Carbohydrates 30.675 Protein 30.71 Fat 23.735 Other Fiber 2.47 #Eggs #Oil #Spring onions Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article