crispy prawns with cucumber dipping sauce
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crispy prawns with cucumber dipping sauce
  • ½ cup coriander (cilantro) leaves
  • 12 large green (raw) prawns (shrimp), peeled with tails intact
  • 6 gow gee wrappers, halved
  • vegetable oil, for shallow-frying
  • 1 cup (80g) bean sprouts
  • 1 cup coriander (cilantro) leaves, extra, to serve

cucumber dipping sauce

  • 1 small red chilli, seeds removed and chopped
  • 1 cucumber, peeled and chopped
  • 1 tablespoon white wine vinegar
  • 1 teaspoon caster (superfine) sugar
  • ¼ cup (35g) roasted peanuts, chopped