Prawn Floss

• 15 raw (green) prawns (shrimp), peeled and deveined
• 50 ml (1¾ fl oz) fish sauce

Combine the prawns with the fish sauce, cover and marinate in the refrigerator for 1 hour.

Drain the prawns, discarding the fish sauce and pat dry on paper towel. Heat the oil in a medium deep-sided saucepan to 160°C (320°F). Deep-fry the prawns for 6 minutes or until quite dry and a deep brown colour. Drain on paper towel to remove as much oil as possible and cool to room temperature.<