Step: 1/11

Wash the prawns, peel, remove the intestine and finely chop 4 of them.

Step: 2/11

Peel and chop the shallots and garlic.

Step: 3/11

Wash the ginger and lemongrass and chop very finely.

Step: 4/11

Fry the shallots and garlic in hot oil, add the prawns pulp and cook for 2-3 minutes. Add the ginger and lemongrass. Season with chilli, soy sauce and fish sauce, and set aside.

Step: 5/11

Bring 1l water to the boil in a pan with sea salt, lemon and bay leaves. Cover and simmer for 5 minutes. Add the prawns for 2 minutes, then remove, rinse under cold water and drain. Peel the prawns, leaving the tail intact.

Step: 6/11

Let the pastry sheets thaw. Place a teaspoon of the chopped prawn mixture on each and spread out in the middle.

Step: 7/11

Brush the pastry edges lightly with egg white.

Step: 8/11

Place a whole prawn on top of the pastry so that the tail sticks out on one side.

Step: 9/11

Fold the pastry from the lower corner tightly over the prawn.

Step: 10/11

Turn the adjacent corner inwards and turn the last corner over the prawn so that it is wrapped and only the tail can be seen.

Step: 11/11

Heat a deep fat fryer or deep pan half-filled with oil to 170°C. Fry the wrapped prawns until golden brown. Drain on kitchen paper. Serve with a sweet and sour chilli dip.