Tôm Rang Muối (Vietnamese Style Crispy Salted Prawns)

Devein the prawns while keeping the shells intact. This can be done by using a sharp knife to slice the backs of the prawns. Remove and discard the veins. Using kitchen shears, snip off the antennae and legs. Place the prawns in a colander and run cool water over them. Gently shake to drain the water and use paper towels to dry off excess moisture. Sprinkle salt over the prawns, tossing well to cover each prawn. Place the colander with prawns (with a bowl underneath to catch any excess fluid) in the refrigerator for 10 minutes.

In a large pot (or deep fryer), preheat oil to 375ºF.

Remove prawns from the refrigerator and sprinkle rice flour all over. Toss the prawns to coat and sift to get rid of any extra flour. In batches, carefully add the prawns into the hot oil and cook for about 2-3 minutes or until lightly golden and crispy. Transfer the fried prawns to a paper towel-lined plate. When the grease has been drained, gently toss the prawns with scallions and chilies. Serve immediately.