Instructions: Heat the oil in a deep fat fryer or large wok until it is hot.

Test the oil to see if it is hot enough by dropping in one prawn cracker.

If it puffs up and floats immediately to the top then the oil is ready.

If not wait a few minutes more and test again.

Deep fry a handful of the prawn crackers.

Once they have puffed up scoop them out immediately with a slotted spoon and drain them on kitchen paper.

Then deep fry the rest a handful at time.

I have always had a fondness for crispy snacks especially prawn crackers. They are made from a combination of prawn meat starch salt and sugar which is pounded into a paste and then dried into hard round crisps. They are sold in many supermarkets and Chinese grocers and need only to be deepfried. Theyare terrific for serving with drinks.

Serves 4

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