Paper-wrapped and deep fat fried prawns ~ Jee Bow Har

Ingredients :

• shredded lettuce heart
• 2 pacific prawns, raw
• 1 small clove garlic, finely chopped
• 1 fresh ginger root, thinly sliced
• pinch pepper
• ½ tspn sesame oil
• ½ tspn ginger sherry
• salt to taste
• ½ egg white
• ½ tspn cornflour
• 1 tbsp canned bamboo shoots
• peanut oil

  Preparation and Cooking Instructions

1. Cut the lettuce into thin strips and place them on a serving dish .
2. After removing the black intestinal lines, finely chop the prawns.
3. Add finely chopped garlic and ginger and then the pepper, sesame oil, sherry, salt, egg white and cornflour. Mix well together with fingertips.
4. Finally, add the finely chopped bamboo shoots.
5. Have ready six 6" squares of greaseproof paper, each rubbed with a little peanut oil.
6. Place equal portions of the mixture towards one corner of each.
7. Fold over this corner and then the two sides and tuck in the remaining flap.
8. Heat enough peanut oil fro deep frying. Test by dropping a piece of potato into it. It should rise but not bounce up.
9. Lower the 'packets' into it and cook for 5 minutes when they should be golden brown. Place on the bed of lettuce.
10. To eat, unwrap each packet and eat from the paper.
11. Cooks notes : Ginger sherry is made at home. Cut 30-50g fresh ginger into thin strips. Turn them into a bottle and cover with a warm sherry. Leave to infuse the flavor and strain.