Crispy Almond Prawns

Cut each prawn into half and keep aside the half with the tail.

Chop up the other half and mix with fish paste, soy sauce, sesame oil and tapioca starch until it becomes a sticky paste.

Refrigerate for 20 minutes.

Using wet hands, divide the paste into 12 balls and wrap around each prawn shaping into a ball and leaving the tail end exposed.

Cost the prawn balls evenly with the almond flakes.

Heat up oil for deep frying and deep fry prawns till golden brown.

In a bowl, mix the Lady’s Choice Real Mayonnaise, lemon juice and lemon rind. Serve almond prawns with dipping sauce.