Ebi-senbei (prawn cracker)

Serves 2 Prep time 15 minutes
Cook time 10 minutes

4 pieces botan ebi, with shells intact
50g tapioca flour
1.5 litres vegetable oil, for deep-frying

Garnish
150g Japanese sweet
potato, finely sliced in circles
150g lotus root, finely sliced in circles

• Shell botan ebi, but leave head intact.
• Butterfly the prawn by making a deep cut along the belly.
• Coat the prawn with tapioca flour while patting it down to flatten it.
• Dust excess flour from the prawn surface and deep-fry in oil heated to 165°C for 5 to 7 minutes.
• Deep-fry sweet potato and lotus slices in oil heated to 165 degree Celsius for 2 minutes.
• Pat dry on paper towel to remove excess oil.
• Plate prawn, sweet potato and lotus root slices.

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