Prawn Crackers with Ginger & Spring Onion
Prawn Crackers with Ginger & Spring Onion
Ingredients
For the Prawn Crackers
- 12 MSC Spencer Gulf King Prawns, large
- 4 rice paper rounds, cut into 24 triangles
- 2 tablespoons fresh ginger, julienne
- 2 spring onions, julienne
- oil, for frying
- sea salt, to season
For the Dipping Sauce
- 2 tablespoons kewpie mayonnaise
- 1 teaspoon chilli crisp oil
- 2 teaspoons lime juice
- lime, extra cheeks to serve
Instructions
- 1
Peel and clean the prawns, ensuring to leave the tail intact. Pat them very dry to prevent oil from spitting during frying.
⏱️ 5 min
- 2
Lay one piece of rice paper (one of the triangles) on a clean cutting board. Place a single prawn on top of the rice paper.
⏱️ 2 min
- 3
Evenly distribute some julienned ginger and spring onion over the prawn.
⏱️ 2 min
- 4
Cover the prawn and aromatics with a second piece of rice paper. Gently tap with a rolling pin to smash them together into an even, thin layer. Repeat this process for all prawns.
⏱️ 8 min
- 5
Heat oil in a deep pan or pot to 180 C (350 F). Alternatively, you can use an air-fryer with a spray of oil.
⏱️ 3 min•🌡️ 180
- 6
Carefully fry the prawn parcels in batches for 1-2 minutes, or until they are puffed up and crispy. Ensure not to overcrowd the pan.
⏱️ 5 min•🌡️ 180
- 7
Using tongs or a slotted spoon, remove the fried prawn crackers and drain them on kitchen paper to absorb excess oil. Season immediately with a pinch of sea salt.
⏱️ 2 min
- 8
In a small dipping bowl, combine the kewpie mayonnaise, chilli crisp oil, and lime juice. Mix well until thoroughly combined.
⏱️ 2 min
- 9
Arrange the hot prawn crackers onto a serving platter alongside the dipping sauce. Garnish with extra lime cheeks if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Prawn Crackers with Ginger & Spring Onion
For the Prawn Crackers
- 12 MSC Spencer Gulf King Prawns, large
- 4 rice paper rounds, cut into 24 triangles
- 2 tablespoons fresh ginger, julienne
- 2 spring onions, julienne
- oil, for frying
- sea salt, to season
For the Dipping Sauce
- 2 tablespoons kewpie mayonnaise
- 1 teaspoon chilli crisp oil
- 2 teaspoons lime juice
- lime, extra cheeks to serve
Instructions
- 1
Peel and clean the prawns, ensuring to leave the tail intact. Pat them very dry to prevent oil from spitting during frying.
⏱️ 5 min - 2
Lay one piece of rice paper (one of the triangles) on a clean cutting board. Place a single prawn on top of the rice paper.
⏱️ 2 min - 3
Evenly distribute some julienned ginger and spring onion over the prawn.
⏱️ 2 min - 4
Cover the prawn and aromatics with a second piece of rice paper. Gently tap with a rolling pin to smash them together into an even, thin layer. Repeat this process for all prawns.
⏱️ 8 min - 5
Heat oil in a deep pan or pot to 180 C (350 F). Alternatively, you can use an air-fryer with a spray of oil.
⏱️ 3 min•🌡️ 180 - 6
Carefully fry the prawn parcels in batches for 1-2 minutes, or until they are puffed up and crispy. Ensure not to overcrowd the pan.
⏱️ 5 min•🌡️ 180 - 7
Using tongs or a slotted spoon, remove the fried prawn crackers and drain them on kitchen paper to absorb excess oil. Season immediately with a pinch of sea salt.
⏱️ 2 min - 8
In a small dipping bowl, combine the kewpie mayonnaise, chilli crisp oil, and lime juice. Mix well until thoroughly combined.
⏱️ 2 min - 9
Arrange the hot prawn crackers onto a serving platter alongside the dipping sauce. Garnish with extra lime cheeks if desired, and serve immediately.
⏱️ 1 min