Carrots, Yoghurt and Prawn Floss

• 100 g (3½ oz) green prawns, peeled and deveined
• 2 tablespoons

Put the prawns in a bowl, cover with the anchovy juice and set aside for 30 minutes to marinate. Dry the prawns on paper towel and cut each prawn into 6 pieces.

Put a heavy-based saucepan over medium–high heat and heat the vegetable oil to 180°C (350°F) or until a cube of bread dropped into the oil turns brown in 15 seconds. Add the prawn pieces and fry for 4 minutes until golden brown