Recipes, re-invented from cooking shows
Tortilla-Pressed Prawn Rice Cracker
Prep. Time:
Baking Time:
Total Time:
10 min
15 min
25 min
Serves:
6 crackers
Jonathon Sawyer's competition-day invention from Tournament of Champions Season 7, created in direct response to the tortilla press equipment draw in the Randomizer Round. A whole tiger prawn is pressed into briefly soaked rice paper using a tortilla press, then deep-fried until blistered, golden, a...
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Ingredients
Tiger prawns, whole, peeled and deveined, tail on — 6 large (U-12) Rice paper sheets, 22 cm (8.5 in) — 6 sheets Neutral oil, for frying — 3 cups (720 ml) Smoked paprika — 1 tsp (2 g) Gochugaru (Korean red pepper flakes) — 1 tsp (2 g) Flaky sea salt — to finish
Method
HEAT THE OIL Heat the 3 cups of neutral oil in a deep sauté pan or wok to 175°C (350°F). Confirm the temperature with a kitchen thermometer. Have a paper-towel-lined tray, a slotted spoon, and the spice dusting ready before you begin frying.
PREPARE THE RICE PAPER For each cracker: briefly dip one rice paper sheet in warm water for 10–15 seconds until just pliable but not floppy. The paper will continue to soften after removal — do not over-soak. Lay it flat on a clean surface immediately.
PRESS THE CRACKER Place one whole peeled prawn in the centre of the dampened rice paper with its tail extending slightly beyond one edge. Fold the rice paper around the prawn, encasing the body fully while leaving the tail exposed — the tail is the handle. Place the wrapped prawn in the tortilla press and press firmly. The prawn will be flattened and laminated tightly inside the rice paper.
FRY AND SEASON Lower each cracker immediately into the hot oil using the exposed tail as a handle. Fry for 2–3 minutes, turning once, until golden, blistered, and crisp all over. Drain on the lined tray. Immediately dust with smoked paprika, gochugaru, and a pinch of flaky sea salt. Serve at once — the crackers lose crispness within 15–20 minutes of frying.
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Instructions
HEAT THE OIL
Heat the 3 cups of neutral oil in a deep sauté pan or wok to 175°C (350°F). Confirm the temperature with a kitchen thermometer. Have a paper-towel-lined tray, a slotted spoon, and the spice dusting ready before you begin frying.
PREPARE THE RICE PAPER
For each cracker: briefly dip one rice paper sheet in warm water for 10–15 seconds until just pliable but not floppy. The paper will continue to soften after removal — do not over-soak. Lay it flat on a clean surface immediately.
PRESS THE CRACKER
Place one whole peeled prawn in the centre of the dampened rice paper with its tail extending slightly beyond one edge. Fold the rice paper around the prawn, encasing the body fully while leaving the tail exposed — the tail is the handle. Place the wrapped prawn in the tortilla press and press firmly. The prawn will be flattened and laminated tightly inside the rice paper.
FRY AND SEASON
Lower each cracker immediately into the hot oil using the exposed tail as a handle. Fry for 2–3 minutes, turning once, until golden, blistered, and crisp all over. Drain on the lined tray. Immediately dust with smoked paprika, gochugaru, and a pinch of flaky sea salt. Serve at once — the crackers lose crispness within 15–20 minutes of frying.
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Ingredients
Tiger prawns, whole, peeled and deveined, tail on — 6 large (U-12)
Rice paper sheets, 22 cm (8.5 in) — 6 sheets
Neutral oil, for frying — 3 cups (720 ml)
Smoked paprika — 1 tsp (2 g)
Gochugaru (Korean red pepper flakes) — 1 tsp (2 g)
Flaky sea salt — to finish
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