Crunchy School Prawn Rice Paper Rolls
Recipe by Preeya Alexander as seen on Good Chef Bad Chef
Serves: 4 pers | 
Serves: 30 mins | 
Cook: 10 mins 
Ingredients:
- 250g raw school prawns (from fishmonger)
- 1 cup wholemeal plain flour sifted
- 1 tsp cayenne pepper
- 1 tbsp smoked paprika
- 2 garlic cloves, finely sliced
- 1 red chilli, finely sliced>
- 1 lemon, juiced
- Salt and pepper
To Serve:
- Rice paper sheets
- AYAM™ Brown Vermicelli Noodles - prepared as per packet instructions
- 3 baby cucumbers, cut finely lengthways
- 1 cup icebergs lettuce, chopped lengthways
- AYAM™ Vietrnamese Dipping Sauce
- Chopped herbs - coriander, mint
- Vegetable oi, for frying
Method:
- Start heating vegetable oil in a wok or pan.
- Ensure the school prawns are patted dry as much as possible prior to preparation - a paper towel is great for this.
- In a bowl place the school prawns and sift the flour, cayenne pepper and smoked paprika over the prawns. Add sliced chilli and garlic and toss all ingredients to combine.
- Season with salt and pepper.
- Place a generous squeeze of lemon over the prawns - reserve most of it for the end, however.
- Toss the ingredients ensuring the prawns are coated - they will not appear heavily coated - that fine.
- Once the oil is hot enough place school prawns in and cook in batches - for 2-3 minutes.
- Upon removal ensure the excess oil is drained on a paper towel.
- Prior constructing rolls - add a generous squeeze of lemon on top of the cooked prawns and toss again.
- To prepare cold rolls - soften vermicelli noodles in boiling water then cool.
- Soften the rice paper roll in hot water and construct the roll with vermicelli at the bottom, cucumber, lettuce, and school prawns. Top with chopped herbs of choice.
Note: Instead of baking, grill on the BBQ.
