only the body of the prawns, leaving the heads and tails intact, then devein
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
Heat the oil in a wok
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