- 6 large king prawns
- 1 knob ginger, sliced into fine discs
- 2 shallots, finely sliced diagonally
- 2 tbsp Shaoxing cooking wine
- salt and sugar
- potato flour, mixed with water to form a gluey paste
- 1 pork cawl (available from Chinese butchers)
- dried bean curd (tofu) skin, soaked (available from Chinese supermarkets)
- 2 eggs
- 1 tbsp flour
- finely sliced cucumber rounds, for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel prawns and devein, keeping spine intact. Butterfly without breaking the outer membrane and place in a mixing bowl. Marinate with ginger, shallots, wine, salt and sugar.
Lay the pork cawl over a large square of soaked tofu, skin spread with potato flour paste and trim cawl edges where they overlap the bean curd skin.
Lay the butterflied prawns along one edge of the cawl and carefully roll the lot into a thick pancake. Seal the ends with the potato flour paste. Lay the roll on a plate.
Beat the eggs with the flour, pour the mixture over the prawn roll and turn it until it is well coated. Fry in medium-hot oil until brown (if the oil is too hot it will burn).
Remove from the oil, drain and slice into 1.5 cm rounds, arrange on a plate and garnish with cucumber.