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Fujian Dishes

    Phoenix Tailed, Dragon Bodied Prawns

    Phoenix Tailed, Dragon Bodied Prawns

      30g fresh prawns
      75g ham
      15g mushrooms
      50g winter bamboo shoots
      10g scallion stalks

    1. Slice the mushrooms, bamboo shoots and scallion stalks.
    2. Cut the ham into strips.
    3. Clean the prawns, keeping on the tails and shells, beat with the side of a cleaver.
    4. Put the ham strips crosswise on the prawn tails and bend them up.
    5. Dip into boiling oil to retain the shape.
    6. Heat oil, put in condiments, then the prawns, toss several times.

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