Ingredients Jump to Instructions ↓

  1. 8 to 12 fresh prawns

  2. 2 salad vegetables leaves or lettuce leaves

  3. Seasonings:

  4. A dash each of salt and pepper

  5. 1 chicken egg

  6. Adequate amount each of flour and breadcrumb

  7. amount each of tomato sauce and xanthoxylum salt

Instructions Jump to Ingredients ↑

  1. Remove the heads from the prawns, shell them by leaving the tails, cut their backs slightly open with the knife, remove the intestines, wash the prawns clean, drain, mix and marinate them with a dash each of salt and pepper.

  2. Put the prawns in (1) in turn into flour, egg white and bread crumb to coat them evenly and finally shake them gently by hand to shake off breadcrumb onto the table top.

  3. Heating plenty of oil to medium heat (180 to 185 degree celcius), put the prawns in (2) in the pot and deep fry them until the surfaces turn golden yellow.

  4. Pad 2 salad vegetable leaves in a saucer, put tomato sauce and xanthoxylum salt separately in them and dip the fried prawn balls in them for eating when hot.


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