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Hot-Fried King Prawns in Breadcrumbs
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 An elegant menu for a special occasion. The king prawns served with a tomato dip sauce make an impressive starter. Serve plain or fried rice, or noodles to complement the elegant main dishes: Deep-Fried Chicken, served with colourful peppers and water chestnuts in a delicately flavoured, yellow-tinted sauce, and Peking Meat Balls, served on bed of lettuce leaves and garnished with orange or lemon slices. Steamed pears in Syrup with its pretty pink coloured sauce would be the ideal dessert to round off this meal.
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Hot-Fried King Prawns in Breadcrumbs
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8 uncooked king prawns, peeled and deveined and cut in half down the back 50 g (2 oz) seasoned flour, for dusting 3 egg whites pinch of cornflour 4 tablespoons breadcrumbs 600 ml (1 pint) vegetable oil 6 tablespoons tomato puree Preparation time: 10 minutes Cooking time: 3-4 minutes 2. Beat the egg whites lightly, then beat in the cornflour. Coat the prawns thickly with this mixture, then dip in breadcrumbs. 3. Heat the vegetable oil in a wok to 180 degreeC (350 degree F) or until a cube of bread browns in 30 seconds. Put in the coated prawns and deep-fry for about 3 minutes or until golden brown, then remove from the oil and drain on paper towels.
4. Place the prawns on a warm serving dish and use the tomato puree as
a dip.
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