Colorful Butterflies Circling the Coiled Dragon

Colorful Butterflies Circling the Coiled Dragon

　　【Xiamen Cuisine: Colorful Butterflies Circling the Coiled Dragon】

　　〖Cooking Process and Ingredients〗

　　Main ingredients: 12 large prawns, 150g conch meat.

　　Side ingredients: 25g cooked ham shreds, a small amount of water chestnut-scallion and tomato slices.

　　Seasonings: appropriate amounts of wet starch, salt, MSG, minced ginger, stock, and 750g peanut oil.

　　Preparation: 1. Shell the large prawns, leaving the tail shells on. Slice them open from the back, remove the sand vein, and make one shallow cut on each side. Rinse clean. Slice the conch meat into butterfly shapes, and place two ham shreds in each slice to form a butterfly shape.

　　2. Heat a pan over a fire, pour in peanut oil and heat to medium-hot. First, deep-fry the prawn meat until it forms balls, then deep-fry the conch butterfly slices. Quickly remove and drain in a colander.

　　Leave some oil in the pan, heat it up, add water chestnut-scallion, minced ginger, tomato slices, and stock, bring to a boil. Thicken with wet starch to make a glossy sauce. Add the deep-fried prawn balls and butterfly conch slices, quickly toss the pan twice, then plate. Arrange on a plate carved with a pumpkin dragon head and tail, with cucumber slices standing upright in the middle.