Crispy Fried Prawns, wrapped In Egg Noodles served on a Vietnamese Salad

Preparation time:
30 minutes
Cooking time:
15 minutes
Serves:
4
Rating:
&nbps;

Ingredients

50g egg noodles
12 peeled green king prawns, tails intact
2 limes, halved
Vegetable oil, for deep frying
Salt and pepper, to taste

Thinly sliced red chilli, for garnishing

Salad:
1/2 Lebanese cucumber, seeded, sliced thinly
3 spring onions, sliced thinly
1 long fresh red chilli, seeded, sliced thinly
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/2 cup fresh coriander leaves
2 tablespoons toasted peanuts
80g snow pea sprouts, trimmed
80g beansprouts, trimmed

200g salad leaves

Dressing:
2 tablespoons lime juice
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
2 teaspoons caster sugar
Notes

For a curly chilli garnish, place sliced chilli strips in iced water until they curl.

Method

1. Cook noodles in boiling water, as per packet instructions, until just tender. Drain. Rinse under cold water. Drain thoroughly. Divide into 12 portions. Wrap each portion around a prawn.
2. To make dressing, whisk all ingredients in a small bowl until sugar dissolves.
3. Combine all salad ingredients in a medium bowl. Add dressing. Toss to combine.
4. Cook lime halves, cut-side down, in a grill pan for about 5 minutes or until browned.
5. Deep fry prawns in batches for about 2-3 minutes or until noodles are golden. Drain on absorbent paper. Season.
6. Serve prawns with salad and lime halves. Garnish with chilli.

  • Published: April 14, 2011, 2:44 pm

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