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Golden-thread prawns

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Succulent prawns, deep fried and served combined with deep-fried threads of potato, with a hint of chilli, garlic and spring onion. Is this another Xiamen version of a Hunan classic? Presumably they get prawns flown in from the coast in Hunan, and would fry them rather than steam or boil them as they wouldn't be as fresh as they are in Xiamen. Or do they use something else with the potato threads back in Hunan? I don't know as I haven't yet had a chance to visit the province.

7/May/2005 20:17

Exposure mode: program (auto)
Metering Mode: matrix
Exposure time: 0.0100 s (1/100)
Aperture: f/2.8
Exposure bias: -0.66
Focal length: 6.0mm (35mm equivalent: 36mm)
ISO: 100
Flash: Yes (auto, red eye reduction mode)
File size: 238876 bytes
File date: 4/June/2005 11:06
Camera maker: Panasonic
Camera model: DMC-FZ10
Shooting date: 7/May/2005 20:17