Chips croccanti di carta di riso ai gamberi

Ingredienti

• 12 large king prawns or tiger prawns, peeled and cleaned, tails left intact
• 4 rice paper rounds, cut into 24 triangles
• vegetable oil, for frying
• sea salt, to season
• Crispy Chilli lime mayo
• 2 tbsp Kewpie mayonnaise
• 1 tsp Marion’s Kitchen Crispy Chilli Oil
• 2 tsp lime juice

Preparazione

1. 1

   Pat the prawns dry thoroughly with a paper towel. This helps prevent the oil from spitting and ensures a crisp finish.

2. 2

   Place a triangle of rice paper onto a clean work surface. Top with a prawn. Place another triangle of rice paper on top to sandwich everything together.

3. 3

   Gently tap the parcel with a rolling pin until the prawn is lightly smashed and spread into an even layer between the rice paper. Repeat with the remaining ingredients.

4. 4

   Heat enough oil in a saucepan or deep frying pan to 180°C.

5. 5

   Fry the prawn parcels in batches for 1-2 minutes or until puffed, golden and crispy. Transfer to a tray lined with a paper towel and season lightly with sea salt while still hot.

6. 6

   In a small bowl, combine the Kewpie mayonnaise, Marion’s Kitchen Crispy Chilli Oil and lime juice. Mix until smooth.

7. 7

   Arrange the crispy prawn crackers on a serving platter with the chilli lime mayo on the side. Serve with extra lime cheeks for squeezing over just before eating.