Baked Prawns – Gung Toad

For the baked shrimp, first peel the crab tails and remove the casings. Wash and dry with a paper towel. Mix flour with salt, pepper, white wine, sesame seeds, dill, sugar, coriander, baking powder and sesame oil.

Heat vegetable oil in a wok. Dip the crab tails in the prepared breading and finish swimming in the hot oil until golden brown. Drain on a sheet of kitchen roll. Serve the baked shrimp with chili sauce and leaf lettuce and bring to the table.

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