- 12 banana prawns
- 1 clove garlic, grated
- 10g fresh coriander, chopped
- 40g brown sugar
- 2 tbsp fish sauce
- White pepper
- Oil for deep frying
- 1 egg, beaten
- 4 tbsp gluten-free flour
- 1 cup green glutinous rice flakes
- Capsicum, sliced into 50 mm squares to garnish
These crispy deep-fried prawns are a must have when you go to Vietnam – they can be served with dipping sauce if you like but we will season them enough to eat by themselves so you won’t need it. Serve them while they are hot for some finger-licking treats!
Let’s clean the prawns first. Remove the heads and shells (leaving the tails on) and de vein. Rinse under cold water, drain and place in a glass bowl. Add garlic, coriander, brown sugar, fish sauce and white pepper to prawns then marinate in the fridge for 15-20 minutes.
If you want to make the prawns into a ball shape, slice each prawn to the middle (not to the tail!) and roll up, using a toothpick to hold the shape.
Heat oil in a wok or small pot to 180°C. Dust the prawns with gluten-free flour (or normal flour if you don’t have any issue with wheat) then dip them into the beaten egg and finally coat them with green rice flakes. Deep-fry for a couple of minutes or until prawns are cooked through. Drain the excess oil on kitchen paper and remove the toothpick if using.
Serve while hot! You won't need any dipping sauce for this as we flavoured the prawns already.
Wine match, 2015 Waipara Hills Waipara Valley Riesling
With bold flavours and richness, this Riesling is a winner this season.
The citrus elements of Waipara Hills Riesling will give fresh acidity to the richness of the prawns. This bold Riesling will balance the dish nicely.