17 1/2 ounces/500 g large raw tiger prawns (shrimp)
10 1/2 ounces/300 g pork paste (from Asian Butcher)
5 1/2 ounces/ 150 g young green rice flakes
Vegetable oil, for deep-frying
Peel only the body of the prawns, leaving the heads and tails intact, then devein them.
Oil your hands and take a heaped tablespoon of pork paste; shape the paste around the body of the prawns (leaving the head and tail uncovered), pressing it tightly to coat the prawns evenly.
Repeat this process with all the paste and prawns.
Sprinkle the rice flakes on a flat tray and roll the prawns in the flakes, creating a thick coating of flakes around the fish paste. Heat the oil in a wok or saucepan to 350 degrees F (180 degrees C), or until a cube of bread dropped into the oil browns in 15 seconds.
Add the prawns in batches and deep-fry 2 minutes, or until crisp.