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Butterfly Prawn Recipe

A popular starter option enjoyed with most international cuisines, Chinese and British included.
  • Ingredients

    Serves - 8 people

    20 medium prawns - (head removed, shelled with tail intact)

    2 teaspoons of salt

    1 teaspoon of black pepper (optional)

    2 teaspoons of garlic powder (optional)

    2 eggs

    1 cup of all-purpose flour

    1 cup of breadcrumbs

    Mamador Pure Vegetable Oil

  • Method
    Step 1
    Using a knife, cut along the slit to split open the prawns right before the tail. Open up the prawns flat.
    Step 2
    Season prawns with salt, pepper and garlic powder and set aside.
    Step 3
    Place flour in a large plate, breadcrumbs in another large plate, whisk the eggs in a small bowl and set aside.
    Step 4
    Dip each prawn into the flour (tap off excess flour) then the whisked eggs and lastly press to cover with breadcrumbs.
    Step 5
    Heat Mamador Pure Vegetable Oil in a deep frying pan on medium heat.
    Step 6
    Fry prawns for approx. 2 minutes or until golden on both side. Fry for longer if it’s a larger prawn.
    Step 7
    Place the fried prawns on kitchen towels and let the oil drain.
    Step 8
    Serve hot and enjoy with ketchup or any sauce of choice.
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