Deep Fried Mantis Prawn (Squilla Mantis, lai lui har) with Flour Recipe – Shaolin Mantis Anyone?

During the seventies, no one would want to eat mantis prawns and they are often discarded by fishermen. The craze of eating mantis prawn started after a few pioneer seafood restaurants began introducing mantis prawn dish. I remember catching mantis prawn in Butterworth beach during low tides. I would look for mud holes with bubble coming out which is the mantis prawn hideout in the sand. Then I would start digging around the mud funnels. Then I would throw a few pebbles into the hole and when the mantis prawn comes out to investigate, I would catch it. The best way to cook it then is to throw it into my mom’s charcoal fire! Those were the good old days!

Ingredients
Mantis prawns, shelled, 300 gms
Flour, corn flour, rice flour in equal portion to make up a cup
Pepper, 1/ 2 teaspoon
Salt, 2 teaspoon or to taste
Cumin, ½ teaspoon
Coriander, ½ teaspoon
A little baking soda

Mix flour, corn flour, rice flour, pepper, salt, cumin, baking soda and coriander thoroughly. Heat up oil for deep frying in wok. Coat mantis prawn with flour and deep fry to 2 minutes the most. Drain away excess oil and serve!