It's an entree dish!
To prepare salsa, combine all ingredients in a medium bowl.
Using a sharp knife, butterfly prawns by making a deep cut along the belly of the prawn, being careful not to cut all the way through. Open it out and press it down so that it's flat.
Combine rice flour and Vegeta in a small bowl.
Heat half the oil in a large frying pan. Toss half the prawns in rice flour mixture to coat. Cook for about 1 minute on each side (depending on size) until golden, crisp and just cooked through. Drain on absorbent paper. Repeat with remaining oil and prawns.
Divide salsa among serving glasses. Arrange prawns on rim of glasses. Garnish with lime wedges.
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