INGREDIENTS
- 12 cooked prawns, peeled
- Half a wombok cabbage
- 1 packet of 22cm round rice paper
- 500ml oil for frying
- Chives, for garnish
- Aioli, for topping
METHOD
- Thinly slice the wombok cabbage & set aside.
- Cut 3 sheets of rice paper into quarters.
- Heat a large frying pan with oil over high heat for 2 minutes, then reduce to medium heat. Continue heating until the oil reaches 180C, or until you see small 'veins' forming at the bottom of the pan.
- Test the oil by dipping the corner of one rice paper sheet into it. If it bubbles immediately, the oil is ready.
- Place each rice paper sheet into the oil & cook for about 2 seconds, or until puffed up. Remove with tongs & drain on paper towels. Repeat with the remaining rice paper.
- Arrange the puffed rice papers on a serving tray. Add a small amount of sliced wombok on each, followed by a prawn, a dollop of aioli & a strand of chive to garnish.
- Serve immediately & enjoy!
