Chip coated prawns

Prawns are a summer favourite, I love them big, fresh and coated in this  salty chip ( crisps ) mixture, which is my spin on Fish and chips !

So easy and even easier to fry as you can hold onto the skewers. I have  included a recipe for these on a soft  Vietnamese roll  with mayonnaise ( Kewpie is our favourite ) and a drizzle of chilli sauce .

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 photography by Andre Martin 

recipes and styling by Sydney Food stylist Jane Collins

 

Chip coated prawns

Prep time 20 minutes

Cooking time 10 minutes

Makes 12

 

12 green prawns, peeled , tails left on

12  long skewers

1 cup plain flour

1 egg, lightly beaten

3 cups crushed salted chips

Vegetable oil to  deep fry

6 long Vietnamese rolls

100g salad leaves

Mayonnaise to serve

Sriracha  chilli sauce to serve

 

1 Thread each prawn onto a skewer. Place flour on a large flat plate and season with cracked black pepper. Toss the prawns into the flour and dip into the beaten egg, allowing excess to drip off.  Place crushed chips onto a large plate and roll each prawn into the chip crumbs, pressing firmly to coat. Refrigerate for 20 minutes to allow the crumb layer to stick.

2 Heat oil in a saucepan or deep fryer, until a cube of bread sizzles on contact. Cook prawns in batches, for 3-4 minutes till golden. Drain on paper towel.

3 To serve fill the rolls with salad leaves and top each with a prawn stick

( remove skewers) drizzle with mayonnaise and chilli sauce.

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These prawns can also be served with sweet chilli sauce and lime wedges.

sweet chilli sauce

1 red onion, sliced

1 long red chilli, sliced

½ cup vinegar

1 cup water

Coriander roots

1 In a small saucepan, combine onion, red chilli, vinegar, water, coriander roots  and bring to the boil.

2 Reduce heat and simmer for 10-12 minutes till sauce is slightly thickened. Strain, and seal in a screw top jar.

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