Tortilla-Pressed Prawn Rice Cracker
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, and crisp. All three judges called the result spectacular. The cracker functions as both garnish and architectural element - draped across the rim of the bisque bowl with the prawn tail as handle - and is dusted with smoked paprika and gochugaru to order.
- Time: 25 min
Source: Relaxed Recipes
Ingredients
- HEAT THE OIL
- Heat the 3 cups of neutral oil in a deep sauté pan or wok to 175°C . Confirm the
- PREPARE THE RICE PAPER
- For each cracker: briefly dip one rice paper sheet in warm water for 10–15 secon
- PRESS THE CRACKER
- Place one whole peeled prawn in the centre of the dampened rice paper with its t
- FRY AND SEASON
- Lower each cracker immediately into the hot oil using the exposed tail as a hand