Thai style Crispy Prawn Noodle Wraps with Soy & Sweet Chilli Sauce

By: Effie Mandas

Ingredients

Ingredients For the prawns12–16 raw prawns, peeled and deveined (tails optional)
1 packet thin egg noodles or wonton noodles
1 tbsp soy sauce
1 tsp sesame oil
1 tsp garlic, finely minced
1/2 tsp white pepper
Vegetable oil for frying
For the dipping sauce 2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tsp rice vinegar
1/2 tsp sesame oil
1 small red chilli, finely sliced
To serve Sliced cucumber Radish flowers or slices Fresh coriander

Instructions Prepare the noodles Cook the noodles according to packet instructions until just tender. Drain and rinse under cold water so they stop cooking. Set aside.
Season the prawns In a bowl, mix the prawns with soy sauce, sesame oil, garlic, and white pepper. Let them marinate for about 10 minutes
Wrap the prawns . Take a small bundle of cooked noodles and wrap them around each prawn, twisting slightly so the noodles hold together. Thread onto skewers if desired to help keep the shape.
Fry until crispy. Heat about 4–5 cm of vegetable oil in a pan or wok to around 180°C. Carefully fry the wrapped prawns for 2–3 minutes until the noodles are golden brown and crispy. Remove and drain on paper towel.
Make the dipping sauceIn a small bowl combine soy sauce, sweet chilli sauce, rice vinegar (or lime juice), sesame oil, and sliced chilli. Stir well.
Serve Arrange the crispy prawn noodle wraps on a platter with cucumber slices, radish, and fresh coriander. Serve with the soy and sweet chilli dipping sauce.