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Also known as 'Butterfly Prawns' in some Chinese restaurants, these prawns are deep-fried in their shells with the tails still attached, which is decorative and makes them easy to handle. For best results, use raw king prawns or tiger prawn tails - these are usually sold headless and are grey in colour, turning bright pink-orange when they are cooked. Ideal for cocktails or finger-food buffets, they can also be served as a starter course.
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