Who wants some Exploding Prawns? OK, so they don’t literally explode but rather ‘pop’ when thrown in the oil and shallow fried to crispy. I had these delightfully crunchy prawns in Shanghai. They were so good you could eat the whole prawn if you dared - I removed the head but I did eat the rest, including the shell. Perfect cooked in the Lotus Wok, they come out extremely hot, hence the name. Serve immediately with salad and some ice-cold beers! Find the full recipe in Ching’s Chinese Food In Minutes. Give them a try - you won’t regret it! Love, Ching x
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