Yamba King Prawns with Lemon Aspen Sauce

Ingredients:

1 kg. peeled green king prawns
corn flour
wooden chop sticks
200 grams palm sugar
100 ml. lemon aspen
2 red chilli
30 ml. vinegar or mirin
oil for deepfrying

Procedure:

In a sauce pan melt the palm sugar and heat till the liquid thins. Add in the lemon aspen juice and whisk briskly. Also add in the vinegar. Add the chilli and allow to cool. Dust the green prawns in corn flour and deep fry till golden. Serve prawns, wedged between wooden chop sticks and warm lemon aspen sauce. Makes 4 servings.