Crispy Fried Prawns, wrapped In Egg Noodles served on a Vietnamese Salad
Preparation time:
30 mins
Cooking time:
15 mins


  1. 50g egg noodles
  2. 12 peeled green king prawns, tails intact
  3. 2 limes, halved
  4. Vegetable oil, for deep frying
  5. Salt and pepper, to taste
  6. Thinly sliced red chilli, for garnishing
  7. Salad:
  8. ½ Lebanese cucumber, seeded, sliced thinly
  9. 3 spring onions, sliced thinly
  10. 1 long fresh red chilli, seeded, sliced thinly
  11. ½ cup fresh mint leaves
  12. ½ cup fresh basil leaves
  13. ½ cup fresh coriander leaves
  14. 2 tablespoons toasted peanuts
  15. 80g snow pea sprouts, trimmed
  16. 80g beansprouts, trimmed
  17. 200g salad leaves
  18. Dressing:
  19. 2 tablespoons lime juice
  20. 1 tablespoon fish sauce
  21. 2 tablespoons sweet chilli sauce
  22. 2 teaspoons caster sugar


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


  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.