Air-Fried Rice Paper Prawn Chips Recipe | Marion's Kitchen

These air-fried rice paper prawn chips are light, crispy, and packed with flavour. Made with juicy prawns and tossed in a punchy chilli oil sauce, they are the perfect easy snack or party starter.

📝 Ingredients

• Prawn Chips
• 14 medium prawns, peeled and deveined
• 4 rice paper sheets
• Vegetable oil spray
• Chilli Oil Sauce
• 2 tbsp Marion’s Kitchen Crispy chilli oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 1/2 tsp black vinegar
• 1 spring onions roughly chopped
• 1 tsp white sesame

👨‍🍳 Instructions

1. 1Preheat your air-fryer to 200°C.
2. 2Lightly wet one sheet of rice paper and lay it flat on a clean surface. Arrange the prawns evenly over the rice paper, leaving a little space between each prawn.
3. 3Wet a second sheet of rice paper and place it on top. Allow both sheets to soften, then gently press around each prawn so the rice paper sticks together and seals them in.
4. 4Transfer the rice paper sheet to the air-fryer. Lightly spray both sides with vegetable oil. Air-fry for 12 minutes, turning once halfway, until the rice paper is crisp and the prawns are cooked through.
5. 5While the prawn chips are cooking, combine the chilli oil, soy sauce, sugar, black vinegar, spring onions and sesame in a bowl. Stir until the sugar has dissolved.
6. 6Once cooked, break the crispy rice paper into pieces, separating the prawns. Toss everything through the chilli oil sauce until well coated.
7. 7Serve immediately while hot and crispy, and enjoy.