Crispy Noodle Prawns
Crispy Noodle Prawns
Ingredients
- 3 cloves garlic
- 1 coriander root*
- 2 tsp black peppercorns
- 1½ tbsp fish sauce
- 16 raw large prawns, peeled and deveined
- 150g (5 oz) fresh fine Chinese egg noodles*
- vegetable oil for deep frying
- Chilli coriander dipping sauce:
- 1 cup sugar
- ½ cup white vinegar
- 1/3 cup water
- 3 tbsp fish sauce
- 2 tbsp finely chopped fresh coriander
- 1 red chilli, deseeded and finely chopped
Instructions
- 1
Pop the garlic, coriander root, peppercorns into a mortar and give them a good bang with your pestle until you've got a rough paste (you could also do this in a small handheld blender but you may need to add a tablespoon of vegetable oil to the bowl to get it moving).
- 2
Scrape paste into a bowl and add fish sauce and prawns. Mix well. Take 6 strands of egg noodles and wrap around the prawns. Refrigerate until ready to cook.
- 3
Get your sauce done in the meantime – simmer sugar, vinegar and water until sugar dissolves. Set aside to cool, then add fish sauce, coriander and chilli.
- 4
When ready to serve, heat oil in a wok or heavy‑based saucepan. Test the oil temperature with a piece of noodle: it should turn crisp and golden in about 1 minute. Cook the prawns in batches for 2‑3 minutes until the noodles are crisp and the prawns are pink.
- 5
Drain on kitchen paper. Serve hot with the dipping sauce.
