crispy prawns with chilli yuzu sauce

Hot crunchy prawns dipped into spicy tangy sauce is my idea of heaven. wilSpring roll paper makes these prawns shatteringly crisp and simple to prepare. You can find the papers in the frozen section of any Asian store. I'm not going to lie, the dipping sauce will become your new favourite. The yuzu balances out the heat of the sriratcha sauce and gives it a special zing. If you don't have any, substitute lime juice instead.

Crispy prawns with chilli yuzu dipping sauce

Ingredients

1. 10 large raw tiger prawns, shelled, veined and tails left on

2. 5 large sheets spring roll wrappers

3. 1 egg white

4. vegetable oil for frying

5. 2 tbsps sriratcha sauce

6. 2 tbsps yuzu juice

7. 2 tsps castor sugar

8. 1 tsp Japanese soy sauce
   

Method

1. Make slices across each prawn's back side, so it lies flat.

2. Brush a sheet of spring roll paper with egg white. Slice in half down the middle.

3. Fold one side of the wrapper in about 2 cm. Lay the prawn at the bottom and roll up very tightly. The tail should be at the open end. It's important to keep the tension on it, so it wraps up tight. If its too loose it doesn't get as crisp.

4. Repeat with all of the prawns and lay them seam-side down on a tray.

5. Mix the sriratcha, yuzu, sugar and soy in a small bowl.

6. In a wok or small pot, add the oil about 6cm deep. Heat until a small crumb of bread sizzles quickly or if you have a thermometer, it's ready at 180c.

7. Fry the prawns until golden and then rest on a tray lined with a rack. This keeps them crisp, as paper towels will make them soft.

8. Serve the prawns hot with a bowl of dipping sauce.