Directions

To Make

1. Cut the prawns into small pieces, then chop until they form a coarse paste with some chunks remaining for texture.
2. Mix the oyster sauce, fish sauce, shrimp paste in oil, sugar, and water in a bowl.
3. Pound the garlic, coriander stems and white peppercorns into a smooth paste, then mix with the pre-mixed sauce. Marinate the chopped prawns with the mixture for 15 minutes.
4. Place a heaped teaspoon of the prawn mixture onto a quartered sheet of rice paper and flatten into a thin, even layer. Top with another quartered sheet of rice paper and gently press to seal.
5. Heat the oil in a medium saucepan to 170°C. Fry the fritter for 20 seconds on each side, or until golden and cooked through. Drain on a wire rack and repeat with the remaining ingredients.
6. To make the seafood dipping sauce, pound garlic, coriander stems and Thai red chillies into a smooth paste. Add the grated palm sugar and mix until dissolved. Transfer to a bowl, add the fish sauce and lime juice, mix well until combined.
7. Serve the prawn fritters with the seafood dipping sauce.