Crispy Rice Paper Prawns with Sweet & Spicy Dipping Sauce

Serves

2

Ingredients

• 8 green prawns

• 8 bamboo skewers

• 2 sheets rice paper

• Roasted Sichuan pepper salt

• Vegetable oil, for frying

Sauce

• ½ cup of mayonnaise

• 1 tablespoon Trident Sweet Chilli Sauce with Ginger

• Juice of 1 lime

• Bean sprouts

• Pinch of roasted Sichuan pepper salt

Instructions:

• Shell the prawns leaving the tails on, then skewer the prawns lengthways onto the skewers from tail to the head.

• Soak the rice paper sheets in water until soft, cut each sheet into 4 pie wedge shapes then wrap each prawn with the point of the wedge at the tail.

• Sprinkle with roasted Sichuan pepper salt and refrigerate for 15 minutes.

• In a wok, add the vegetable oil then fry skewers for 2 minutes until rice paper is crunchy, remove from oil and drain, then sprinkle with more roasted Sichuan pepper salt.

• Combine all of the sauce ingredients then serve.