Noodle Wrapped Prawns


10-12 large prawns
200g fresh wantan noodles
1 tbsp corn flour mixed with 1 tbsp water

1 tsp fish sauce
½ tsp light soy sauce
¼ tsp pepper
Enough oil for deep-frying
Chilli sauce for dipping


Shell the prawns, leaving the tails intact. Devein the prawns, then dab dry with kitchen paper towels.

Season the prawns with combined fish sauce, light soy sauce and pepper.

Bring water to a boil. Dip noodles in the water for a minute. Drain and refresh in cold water. Lay the noodles on several layers of kitchen paper towels in straight lengths.

Pick out 2-3 strands and wrap around each prawn. Use the corn flour mixture to stick the noodles at the ends.

Heat enough oil in a wok. Deep-fry the prawns, a few at a time, for 2-3 minutes or until the prawns are cooked and the noodles are crispy and golden.

Drain on kitchen paper towels. Serve with any chilli sauce as a dip, if preferred.

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