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 .
photography by Andre Martin
recipes and styling by Sydney Food stylist Jane Collins
Chip coated prawns
Prep time 20 minutes
Cooking time 10 minutes
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.
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
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.