Colorful Butterflies Coiled Dragon

Colorful Butterflies Coiled Dragon

　　Colorful Butterflies Coiled Dragon is one of the top ten famous dishes in Zhuhai, Guangdong.

　　Main ingredients: 12 large prawns; 150 grams of conch meat;

　　Side ingredients: 25 grams of cooked ham strips, a small amount of water chestnut onions and tomato slices; Seasonings: appropriate amounts of wet starch, fine salt, MSG, minced ginger, stock, and 750 grams of peanut oil.

　　Method:

　　1. Shell the prawns, leaving the tail shells, slice them open from the back, remove the sand vein, and make one slit on each side, then rinse clean. Slice the conch meat into butterfly shapes, placing two ham strips 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 in the oil until it forms balls, then deep-fry the conch butterflies. Quickly remove them with a slotted spoon and drain the oil. Leave some base oil in the pan, heat it, and add water chestnut onions, minced ginger, tomato slices, and stock. Bring to a boil, thicken with wet starch, then add the deep-fried prawn balls and butterfly conch slices. Quickly toss the pan twice, then transfer to a serving plate carved with a pumpkin as the dragon’s head and tail, with cucumber slices vertically arranged in the middle.