3 tablespoons sugar
1/2 cup prawn broth
3 tablespoons fish sauce
2 tablespoons vinegar
2 chiles, chopped
3 1/2 ounces/100 g rice flour
1 tablespoon/15 g tapioca flour
1 cup lukewarm water
4 teaspoons vegetable oil, for batter
14 ounces/400 g small tiger prawn
3 cloves garlic, finely diced (1 tablespoon)
1 tablespoon finely diced red shallots
1/2 teaspoon black pepper
1 cup pork crackling, crushed
20 small ramekins
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