Crispy Rice Paper Prawn Crackers Recipe

4 rice paper rounds, cut into 24 triangles

vegetable oil, for frying

sea salt, to season

Crispy Chilli lime mayo

2 tbsp Kewpie mayonnaise

2 tsp lime juice

• Pat the prawns dry thoroughly with a paper towel. This helps prevent the oil from spitting and ensures a crisp finish.
• 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.
• 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.
• 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.
• Notes: You can also cook these in an air fryer. Lightly spray both sides with oil and air-fry at 200°C for 6-8 minutes or until golden and crisp. Make sure the prawns are as dry as possible before assembling for the best texture and safer frying.