Crispy Pipa Prawns
Crispy, golden pipa-shaped prawns with tender meat inside. Dipped in sweet-sour sauce or pepper-salt, they are a banquet favorite.
Ingredients
11 items- Jumbo prawns 8
- Salt 1/4 tsp
- White pepper powder 1/4 tsp
- Cooking wine 1 tbsp
- Ginger 2 slices
- All-purpose flour 50g
- Egg 1
- Breadcrumbs 100g
- Cooking oil 500ml
- Lettuce leaves a few
- Sweet and sour sauce or pepper-salt to taste
Nutrition
Steps （10 steps）
Peel and devein prawns, leaving tails. Butterfly by cutting along back, flatten gently with knife blade. Rinse and pat dry.
Season prawns with 1/4 tsp salt, 1/4 tsp white pepper, 1 tbsp cooking wine and 2 ginger slices. Mix well and marinate for 10 minutes.
Set up three shallow dishes: A with flour, B with beaten egg+1 tbsp water, C with breadcrumbs.
Coat each prawn lightly with flour, shaking off excess (avoid tail).
Dip into egg mixture, ensuring even coverage; let excess drip off.
Press into breadcrumbs on both sides until evenly coated (tail uncovered).
Heat oil in a wok to 160°C over medium heat. Fry prawns at medium-low heat for 3 minutes until set and lightly golden.
Increase heat to high and heat oil to 190°C. Re-fry prawns for 1 minute until deep golden and crispy. Drain on paper towels.
Place prawns on kitchen paper to absorb excess oil.
Arrange lettuce on a plate, place pipa prawns, serve with sweet-sour sauce or pepper-salt. Enjoy immediately while hot.
Tips
Flatten prawns evenly for consistent cooking; coating sequence must be flour→egg→breadcrumbs; double frying (low then high temp) ensures crispiness; drain and serve immediately.
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