Ingredients
Crispy Prawns:
1 lb peeled and deveined prawns
2 tbsp potato starch
1 tsp garlic powder
1 tsp turmeric
1tsp pepper
1 tsp salt
4 tbsp of oil for frying
Spicy Mayo Sauce:
1 tbsp kewpie mayo
1 tbsp sriracha
1 tsp honey
1 tsp sesame oil
Rice Paper Shells:
4 rice paper
4 tbsp of grapeseed oil for frying
Sesame Cabbage slaw:
1/2 cabbage shredded
3 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sugar
Garnish:
black sesame seeds
green onions
Instructions
Crispy Prawns
- Peel and devein the prawns.
- Add the prawns, garlic powder, turmeric, potato starch, salt, and pepper in a large container. Cover with a lid and shake it.
- Heat the oil in a cast iron skillet and shallow fry the prawns. Do not overcrowd.
- Remove when the prawns when they are golden brown and crispy. Set aside.
Sesame Cabbage Slaw
- Shred the cabbage
- Add rice vinegar, sesame oil, honey, soy sauce, and grated ginger in a bowl. Mix well.
- Add the cabbage and combine well. Set aside.
Spicy Mayo Sauce
- Combine 1 tbsp kewpie mayo, sriracha, honey, and sesame oil in a small bowl.
- Mix well and set aside.
Rice Paper Shells
- In a skillet, heat up 4 tablespoons of grapeseed oil.
- Once the oil is hot, add the rice paper one at a time. Once the paper crisps up, help fold it a bit, so it shapes like a taco shell.
Assemble
- In the rice shell, add cabbage slaw and crispy prawns and top it with spicy mayo, sesame seeds, and green onions.
- Serve and enjoy!
Equipment
Buy Now → Notes
Prep all the ingredients first, then assemble them at the very end. The crispy rice papers are great when they are crispy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: sides
- Method: pan fry
- Cuisine: asian