CRISPY PRAWNS WITH SAVOURY PLUM SAUCE

SERVES 4 AS A STARTER

11/ 3 cup (175g) young (green) rice flakes (from Vietnamese food shops – substitute rice flakes, from health food shops) 16 large green prawns, peeled

(tails left intact), deveined Sunflower oil, to deep-fry Ground lemon myrtle (optional) and lime wedges and savoury plum sauce (see above), to serve

To prepare the prawns, place rice flakes in a shallow dish. Roll prawns in rice flakes, pressing to stick (for best results, peel the prawns and dip them immediately while they are still sticky).

Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In 2 batches, deep-fry prawns, turning halfway, for 2 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. While hot, transfer to a serving platter and scatter with a pinch of salt flakes and lemon myrtle, if using. Serve with lime wedges and savoury plum sauce.