Salt and Pepper Prawns

Combine the vinegar, water and sugar in a small saucepan over low heat. Cook, stirring, for 2 mins or until the sugar dissolves. Remove from heat and set aside to cool completely.

Cut one cucumber in half lengthways and remove and discard the seeds. Finely chop and add to the vinegar mixture. Slice the remaining cucumber lengthways into ribbons and set aside.

Combine the salt, black pepper, white pepper and five spice in a small bowl. Reserve half the salt mixture. Combine the remaining salt mixture in a medium bowl with the rice flour.

Using a small sharp knife and working from the tail, cut halfway through along the back of each prawn to butterfly.

Add enough vegetable oil in a medium saucepan to reach a depth of 5cm. Place over medium heat to reach 180C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Add the prawns to the rice flour mixture and toss to coat. Cook the prawns, in batches, for 2 mins or until crisp and golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Sprinkle the prawns with the reserved salt mixture.

Arrange the cucumber ribbons, prawns and coriander leaves on a serving platter and sprinkle with chilli. Serve with the cucumber dipping sauce.