- Prawns: 600g
- Crumb bread: 200g
- Starch or flour: 100g
- Eggs: 2
- Chopped scallion: 20g
- Ginger sauce: ¼ teaspoon
Clean the prawns, slice the line on the back and open it. Season with ¼ teaspoon of salt + ¼ teaspoon of cooking wine + a dash of pepper powder + 20gr of minced scallion. Let stand for 10 minutes.
Beat the eggs into liquid, coat the pickled prawn by starch first, dip in egg then coat by crumb bread.
Preheat the pan with medium fire; fry the prawns till golden, dish up. Serve hot.