Chinese Stuffed Prawns

By Scott Marley

Ingredients: (serves 4) 16 large king prawns, peeled (tail left on) and butterflied Filling: 100g small raw prawns, peeled and roughly chopped 100g minced pork 1 tbsp finely chopped water chestnut 1 garlic clove, finely chopped 2 tsp ginger, peeled and finely chopped 1 spring onion, finely chopped 1 tbsp corn flour 1 tsp sugar 1 tsp  wine or dry sherry 1 tsp soy sauce pinch salt + pepper Batter: 2 tbsp rice flour 3 tbsp self raising flour pinch five spice powder pinch salt 1 egg, beaten 50ml iced water 3 tbsp rice flour, to coat plum sauce or soy sauce, to serve Method: Place all the filling ingredients in a food processor briefly and puree to a rough paste. If you don't have a food processor mince all the ingredients finely and mix together briskly with a wooden spoon until you have a firm paste. Place a generous spoonful of the stuffing along the cut side of each butterflied prawn. Refrigerate until ready to cook. Place all the batter ingredients in a bowl and whisks to a smooth batter. Heat some oil in a deep fryer, wok or deep large saucepan to 180-190°C. To check that the oil is ready place a cube of bread in the oil, it should rise to the top and be crisp and golden after a few seconds. Dip the prawns in the rice flour and then coat with the batter, place 3-4 prawns in the oil for 2-3 minutes until they have risen to the top and crisp and golden. Remove the oil and drain on kitchen paper. Keep the prawns warm while you cook the remaining prawns. Serve the prawns with plum sauce or soy sauce.

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