This could make you crazy! DH and I think the garlic prawns at Lotus of Siam in Las Vegas are sensational. I bought extra jumbo shrimp, 16-20 per pound, tossed them in a mixture of salt, pepper and cornstarch and dropped them into hot peanut oil set at 380-degrees F. We had to peel them because the shells were hard and inedible -- not like the shells at Lotus, which are like thin potato chips - absolutely delicious. Discussing with my nephew, a chef, he suggested the Lotus prawns could be "soft-shelled prawns," similar to soft-shelled crab. Anyone else out there ever tried to make their own Lotus of Siam garlic prawns?