Prawn Rice Puffs

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:

1. Thinly slice the wombok cabbage and set aside. Cut 3 sheets of rice paper into quarters.

2. Heat the oil in a large frying pan over high heat for 2 minutes, then reduce to medium heat. Continue heating until the oil reaches 180°C, or until you see small "veins" forming at the bottom of the pan.

3. Test the oil by dipping the corner of one rice paper sheet into it. If it bubbles immediately, the oil is ready.

4. Place each rice paper sheet into the oil and cook for about 2 seconds, or until puffed up. Remove with tongs and drain on paper towels. Repeat with the remaining rice papers.

5. 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, and a strand of chive to garnish.

Serve immediately and enjoy!