Phoenix Tailed, Dragon Bodied Prawns
30g fresh prawns
50g winter bamboo shoots
10g scallion stalks
- Slice the mushrooms, bamboo shoots and scallion stalks.
- Cut the ham into strips.
- Clean the prawns, keeping on the tails and shells, beat with the side of a cleaver.
- Put the ham strips crosswise on the prawn tails and bend them up.
- Dip into boiling oil to retain the shape.
- Heat oil, put in condiments, then the prawns, toss several times.