Recipe(tried): Chinese Phoenix Tail Prawns

This is a beautiful dish that is delicious at the same time. arrange the pieces in a large round serving plate and put some dipping sauce in a small sauce dish in the centre if you wish. however, i think they are tasty enough eaten plain. recipe easily multiplied for serving as a part of canap s at a party.
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Chinese Phoenix Tail Prawns
serve 4 as appetizer

12 medium - large prawns, beheaded, about 150g/ 1/3 lb
pinch of salt
1/2 T each: Chinese cooking wine, cornstarch
6 white bread slices
4 egg whites
3 T. flour
1 T. cornstarch
1 t. minced ham (best use Chinese or Virginia ham)
t. black sesame seeds
24 coriander leaves

oil for deep-frying

shell the prawns but leave tails intact. clean and make a cut along the outer curve of each prawn to butterfly shape; rid of the veins.

marinate the prawns in wine and cornstarch for about 15 minutes. Cut the crusts from the slices of the bread. Cut each slice in half. make a batter by beating egg whites until frothy, about 8 minutes, stir in 3 T flour and 1 T cornstarch, until well blended.
spread batter on each slice of bread; place the prawn (cut side down) on each slice of bread. spread the remaining batter evenly over the prawns and the bread, making sure that the tails are high up in the air and not covered by the batter so they represent the phoenix tails. garnish with ham, sesame seeds and coriander leaves.

heat oil for deep-frying. fry the prawns, cut side down, over medium low heat for 6 minutes. increase heat to high just before ending the cooking. remove and serve.