Golden Prawn Bar (金虾棒)

During Chinese New Year, prawns commonly serve on dining table. In Cantonese dialect ‘Ha’ means laugh (哈哈笑) which symbolizing happiness. This crispy golden prawn bar definitely will catch attention from dinners especially kids. Although is time consuming to prepare, it definitely worth seeing your love one enjoying. Why not gather around preparing this crispy outside and juicy inside prawn dish for coming reunion dinner?

Inspired by 快乐厨房magazine

Ingredients:
(A)
300g prawns (mine 10 pieces)
200g minced pork

(B) marinate
½ teaspoon salt
1 tablespoon Chinese cooking wine
1 teaspoon pepper
1 teaspoon grated ginger
1 tablespoon corn flour

(C) Coating
All-purpose flour
1 egg
Bread crumbs

Methods:

~Preparation

1. Add in all ingredients (B) with minced pork. Stir till combine and turn sticky. Divide into 10 portions (for ten prawns) and shape into ball. Set aside.

2. For prawn, remove shell with only tail attach. Remove vein and pat dry. Make few diagonal cuts on prawn (leg side). This will ease the wrapping process. Prawn will stay straight once cooked.

3. Get a ball of minced pork, flatten about equal length size of prawn. Place the prawn in the center with back facing up. Gently cover the prawn with minced pork except tail. Repeat the same for the rest.

4. Crack an egg in a shallow pan and slightly beat to mix.

5. Place flour and breadcrumbs separately in shallow pan.

6. Coat the wrapped prawn with flour, egg and lastly breadcrumb in sequence. Proceed with the rest till finish. Now is ready for pan fry.

~Cooking

1. Heat up a wok. Pour in vegetable oil (about half way cover the prawn). Arrange the coated prawn inside. Fry with medium low heat till cooked and golden brown. 

*do not fry with high heat as the breadcrumb will get burn easily.

2. Place on kitchen towel to drain excess oil. Serve with vegetable of your choice.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover