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Phoenix Tailed, Dragon Bodied Prawns

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30g fresh prawns
75g ham
15g mushrooms
50g winter bamboo shoots
10g scallion stalks

  • Slice the mushrooms, bamboo shoots and scallion stalks.
  • Cut the ham into strips.
  • Clean the prawns, keeping on the tails and shells, beat with the side of a cleaver.
  • Put the ham strips crosswise on the prawn tails and bend them up.
  • Dip into boiling oil to retain the shape.
  • Heat oil, put in condiments, then the prawns, toss several times.

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