Prawn Cutlets

Preamble

"Try these Chinese dishes at home. Everyone who's eaten in a Chinese restaurant (and who hasn't) knows that Chinese food is as delicious as it is varied. What puts a lot of people off if that they often don't feel like going out to eat it.

But there's no reason why you shouldn't make it yourself at home.

Start off with some of the simple and easy-to-concoct dishes, then, as you gain experience and daring, move on to the more complex dishes.

Chinese food means separate dishes, separate ingredients, separate flavours. You prepare them carefully. Then cook them quickly.

But don't make a coagulated Chop Suey (that was invented on the American goldfields, anyway). A glutinous Pork and Pineapple isn't a bright idea either.

Instead, try some of Pat Lim's simpler dishes. Pat is the proprietor of the Hoong Lau, at 113 Little Bourke Street (one of Melbourne's best Chinese restaurants). Try..."

Ingredients
1 1/2 dozen king-sized Prawns (shelled except for the very tail-end)
1 Egg
2 tablespoons Cornflour
1 tablespoon SR Flour
1/4 teaspoon Salt
1/2 teaspoon Gourmet Powder
1/2 cup Water
White Breadcrumbs for coating
Oil for deep frying

Method

Slice the prawns nearly through from the underside, and flatten out the meat. Leave n the decorative tail piece to pick up by, if you can't manage chopsticks.

Make a batter, using the egg, cornflour, self-raising flour, salt, gourmet powder and water.

Dip the prawns in this, keeping the tail piece free.

Coat the prawns with breadcrumbs.

Deep fry in smoking hot oil - only don't fail at this point. If the prawn rises to the surface immediately, all's well. If it sinks, so does the result. The oil needs hotting up.

Serve at once.

Remarks

The number of serves depends on you, and whether you're eating a Chinese meal like the Chinese (with lots of different dishes), or Australian fashion (with the prawns as the main course).

The sauce you serve with the prawns is a simple sweet-sour one; one which is a splendid accompaniment to a wide variety of Chinese dishes. (see Sweet-Sour Sauce