Prawns Asian

Crispy rice fried prawns

Name: Crispy rice fried prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: /asian, /asian recipes
Ingredients: 1/2 cup (100g) rice flour; 1/4 cup (50g) tapioca flour; 1 cup (250ml) soda water, chilled; 2 cups (40g) puffed rice; 2 tbs fried Asian shallots; 20 king prawns, peeled (tails intact), deveined; 1 tbs fish sauce; Sunflower oil, to deep-fry; 1 (about 600g) green papaya, shredded; 1 butter lettuce, leaves separated; Mint, Vietnamese mint, and coriander leaves, to serve; 1/3 cup (80ml) fish sauce; Juice of 2 limes; 1 tsp sesame oil; 1 spring onion, sliced

Rate now

10m

Jump to recipe

In Bali "there’s a balance between raw and cooked, sweet and sour,” says chef Geoff Lindsay, whose restaurant Saigon Street is doing well on the island. “There was nothing like it here with that lighter, fresher style as well as being fresh produce driven, which is what Bali’s all about as well.” These crispy rice fried prawns are the epitome of that style and taste.

1/2 cup (100g) rice flour
1/4 cup (50g) tapioca flour
1 cup (250ml) soda water, chilled
2 cups (40g) puffed rice
2 tbs fried Asian shallots
20 king prawns, peeled (tails intact), deveined
1 tbs fish sauce
1/2 cup (100g) rice flour
Sunflower oil, to deep-fry
1 (about 600g) green papaya, shredded
1 butter lettuce, leaves separated
Mint, Vietnamese mint, and coriander leaves, to serve

Dipping sauce

1/3 cup (80ml) fish sauce
Juice of 2 limes
1 tsp sesame oil
1 spring onion, sliced

Method

1.

To make batter combine flours in a bowl. Slowly add soda water, whisking constantly, to form a thin batter. Chill until needed.
2.

For the dipping sauce, combine all ingredients in a small bowl and set aside.
3.

Toss puffed rice and shallots in a bowl and set aside. Combine prawns and fish sauce in a second bowl and toss to coat. Place rice flour in a third bowl, then remove batter from the fridge. Drain prawns from fish sauce, then coat in rice flour, shaking off excess. Dip in batter, then coat in the puffed rice mixture. Place on a baking tray lined with baking paper.
4.

Half-fill a deep-fryer or a large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, deep-fry prawns for 2-3 minutes until golden and crisp. Drain on paper towel.
5.

Serve prawns hot with shredded papaya, lettuce leaves, herbs and dipping sauce.