• 12 large prawns
  • 2 tbsp plain flour, seasoned with salt and pepper
  • vegetable oil for frying
  • 2 eggs
  • 2 tbsp finely chopped spring onions
  •  1/2 tsp Five spice powder “chinese”
  • sweet and sour sauce or sweet chilli sauce for dipping


  1. Peel prawns with your fingers and remove the heads, keep the tails on. Remove and discard black veins.
  2. Cut each prawn in 3 lengthwise without cutting through. Rinse under running water, pat dry with kitchen paper. Coat in seasoned flour.
  3. Pour enough oil in the wok for deep frying and heat oil to 190 degrees Celsius. Meanwhile, beat the eggs in a bowl with spring onion and 5 spice powder
  4. When the oil is hot, dip the prawn in egg mixture one at a time. Lift with a spoon, making sure there is plenty of egg mixture around each prawn.
  5. Lower them gently into hot oil and deep fry in batches for 1-2 minutes until crisp and light golden. Lift with slotted spoon, drain on kitchen paper and keep hot while deep frying the remainder.
  6. Serve at once as first course with dipping sauces of your choice.