500g fresh prawns, cleaned and shelled
2 tbs rice flour
vegetable oil for shallow frying
1 cup coriander leaves
1 cup mint leaves
Chilli Ginger Glaze
1/4 cup finely grated ginger
4 large red chillis (seeded if you prefer a milder flavour)
1/2 cup caster sugar
1/2 cup white vinegar
2 tbs fish sauce
To make the chilli ginge glaze, place the chillies, sugar, vinegar and fish sauce in a saucepan over medium-high heat and boil for 3-4 minutes until slightly thickened. Set aside.
Toss the prawns in a plastic bag with the rice flour to coat. Heat the 1cm oil in a frypan over high heat. Cook the prawns in batches for 2-3 minutes until golden. Drain on absorbent paper. Place the prawns in serving bowls and spoon over the chilli ginger glaze. Sprinkle with coriander and mint. Serve with steamy jasmine rice.