Make ahead: The prawns can be wrapped up to 4 hours ahead and kept on a tray in the fridge, uncovered or only very loosely covered. Wrapped raw prawns also freeze well on a tray, then bagged; fry from frozen at 170°C for 4 to 5 minutes.

The mistake to avoid: Draining these on kitchen paper. Trapped steam softens the base within a minute. Always use a wire rack and never cover them.

Variations: Air-fry at 200°C for 7 to 8 minutes, brushed generously with oil, turning once. Or bake at 210°C on a wire rack over a tray for 12 to 14 minutes. Spring roll pastry cut into 4 cm strips gives a smoother, bubblier crust. A quarter teaspoon of garlic butter or chilli jam smeared on the prawn before wrapping adds a flavour layer.

Equipment: A deep heavy pan or fryer, a cooking thermometer if you have one, a wire rack set over a tray, a pastry brush, a damp tea towel and a slotted spoon.

Deep frying safety: Never fill the pan more than a third full, never leave hot oil unattended, and keep a pan lid within reach. Lower food in away from you.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the prawns (crustaceans), filo pastry (wheat), butter (milk), sweet chilli sauce (may contain fish sauce, soya or sulphites) and the frying oil, which may have been used for other allergens. Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.