12 lg Prawns
1 tb Chinese wine or dry sherry,
-optional
2 tb Light soy sauce
1 sm Clove garlic, crushed
1/4 ts Salt
1/2 ts Finely grated fresh ginger
1/2 c  Corn flour (I assume this is
-cornstarch?)
1 lg Egg, beaten
Breadcrumbs for coating
Peanut oil for deep frying

Shell and de-vein prawns, leaving tails on. With a sharp knife slit prawns
along curve of back but do not cut right through. Combine wine, soy sauce,
garlic crushed with salt, ginger. Marinate prawns in this mixture for 15
minutes.

Dip prawns into corn flour, shake off excess flour, then dip into beaten
egg and finally into breadcrumbs. Press gently to flatten prawns and firm
on the crumb coating.

Heat oil and fry prawns, 2 or 3 at a time, until golden brown, about 2
minutes. Drain on absorbent paper and serve hot with chilli sauce if
desired.