Procedure: 1) Remove the head, the shell (keep the tails shell), and de- vein the prawns. Clean and pat dry. Split each prawn lengthwise into 1 big piece from the back down (dont cut all the way through). Then slice crosswise into two pieces (one piece will have a tail and the other will not). Place in bowl. Mix with the egg white, salt, and cornstarch. Marinate for about half an hour. Coat each piece of Prawn with cornstarch lightly. 2) Remove the skin from the garlic and cut it lengthwise into slices. After softening the fungus, remove the stems and tear inot small pieces. Cook the green peas until done. 3) Prepare the seasoning sauce in a bowl. 4) Heat the oil in a pan. Deep fry the prawns for about 30 seconds until done. Remove the prawns and drain off the oil from the pan. 5) Reheat 3 tablespoons of oil in the saucepan. Stir fry the garlic for a few seconds. Then add the fungus, carrot, and green peas. Stir a few seconds again. Pour in the seasoning sauce and bring to boil. Turn off heat and put the fried prawns into the sauce. Sprinkle in 1 tablespoon of hot oil. Mix well. Remove to a platter and serve. Posted by [Cookie Lady] from Pei Meis Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1965 (94%)|
|Amt Per Serving||% DV|
|Total Fat 218.4g||291 %|
|Saturated Fat 16.1g||81 %|
|Monounsaturated Fat 138.1g|
|Polyunsanturated Fat 61.5g|
|Cholesterol 0mg||0 %|
|Sodium 8.2mg||0 %|
|Potassium 44.7mg||1 %|
|Total Carbohydrate 40.4g||12 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 39.9g|
|Protein 1.1g||2 %|
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Calories per serving: 2093
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