• Make several small incisions in the belly of the prawn tail straighten the prawn by stretching the flesh into a longer even shape.
• Combine flours together and slowly add soda water while whisking together. Add enough soda water until a it forms a batter that holds its form on your finger when dipped. Keep chilled in the fridge or on ice.
• To pickle carrot and papaya, whisk sugar with water until sugar dissolve, add vinegar and then add carrot papaya julienne. Keep it in fridge, ready to use after 1 hour.
• Holding the tail, dip prawns into the in fish sauce, then with rice flour, dip in tapioca batter, and then cover in green rice flakes.
• Deep fry prawns at 180°C/ 356° F for 1 min 30 seconds drain the prawns thoroughly on absorbent paper tray with paper.
• Serve the prawns with butter lettuce, herbs, pickled carrot and papaya, and dipping sauce.

Nuoc Cham Dipping Sauce

• Mix all the ingredients together and taste

Notes

• GREEN RICE: This rice is usually served to celebrate the new season of rice and is a staple at the Tet or Luna New Year feast! The rice is picked green and pounded to make it flat.
• We use fish sauce from the picturesque island of Phu Quoc, the home of the worlds best Nuoc Mam. The fish sauce should be labeled Nuoc Mam Nhi this means it is the first pressing or equivalent of the ‘extra virgin’ of fish sauce. To judge the quality of a fish sauce it should be crystal clear, deeply golden but not too dark and should create large bubbles when shaken, this indicates a viscous and rich sauce.