1/3 cup plain flour
16 medium-sized peeled and deveined prawns
16 spring roll wrappers (11 x 11cm)
vegetable oil for deep frying
1/3 cup white vinegar
½ cup white sugar
2 tbsp fish sauce
1 long red chilli, finely sliced
For the dipping sauce, combine vinegar, sugar and fish sauce in a saucepan over medium-high heat. Cook until sugar dissolves. Allow to cool and stir through chillies.
Mix plain flour with 2 tablespoons of water to form a thick paste.
Wrap each prawn with a spring roll wrapper and use the flour paste to seal.
Heat enough oil in a saucepan over medium-high heat to deep fry (about a depth of 10cm). When the oil is hot enough (it’s hot enough when a wooden spoon dipped into the oil causes little bubbles to form), cook prawns for 2-3 minutes or until golden and just cooked through. Drain on kitchen paper.
Serve warm with dipping sauce.