געפּרעגלט פּראָונס מיט טערייאַקי סאָוס

Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with small scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment. Rinse and dry the prawns.

For the batter mix the ingredients homogeneously. The dough should be thick. Depending on the swelling capacity of the rice flour, add a little coconut water or some rice flour. Since the rice flour needs something to swell, wait about 5 minutes before making this decision if the dough was too thin.

Wash the small, red chilli, cut diagonally into thin rings, leave the grains in place and discard the stem. Put the chili rings in a bowl and drizzle the soy sauce over them.

Heat the frying oil in a wok to 180 degrees. Pull the prawns through the batter and fry them in 2 portions until light brown. Drain on paper towels.

Line a serving plate with a lettuce leaf, place the shrimp on top and drizzle the teriyaki sauce over the shrimp, garnish with sesame seeds and serve with the sambal.