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How to make it

  • For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
  • Cool, then add reamaining sauce ingredients.
  • Season to taste with salt and pepper.
  • Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
  • Grind roasted peppers, salt and rice flour until coarsely ground.
  • Place prawns in bowl and sprinkle with pepper mixture to coat.
  • Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
  • Drain on absorbent paper.
  • Serve prawns immediately with dipping sauce and lime wedges to the side.

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