Krispy Noodle Wrapped Prawnz | Recipe

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Prawn ready for this

are you?


Life can get busy from time to time. Sometimes, you just don’t have the time to eat your prawn and noodles separately. Luckily, this recipe combines them both and adds a new dimension of flavor.

The prawns stay nice and juicy from the oil, and the noodle is flavor packed and crispy. It’s a banger. Serve for an appetizer, or just eat 8 and make it a whole ass meal.

Ingredients

PRAWNZ

  • 10 large prawns

  • 1 pack rice noodles

  • 1 cup corn starch

  • 1/2 tsp sea salt

  • 1/2 tsp pepper

  • 1/2 tsp 5 spice powder

  • 1 pinch paprika

    SAUCE

  • 3 cloves garlic

  • Slice of ginger

  • 1 stalk scallion

  • 2 leaves basil

  • 1 tsp Fish sauce

  • 1 thai bird chili

Directions

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  1. PRAWNS

  2. Rinse the prawns and de-shell them; but leave the tail on

  3. Boil the rice noodles for a few minutes. Al Dente homie

  4. Wrap 1 or 2 long noodles around each prawn. Make sure the noodles wrapped tight and not with the edges hanging off

  5. In a bowl, mix the corn starch, salt, pepper, 5-spice power and paprika thoroughly. No chunks

  6. Drop the prawn in the corn starch, make sure to coat both sides with it

  7. Heat some canola oil on high heat. Once it’s bubblin, you’re in business

  8. Drop some prawns in the oil. Make sure they don’t touch, or they’ll get stuck together

  9. Fry for 30 seconds each side, or until golden brown and crispy

  10. Take them out and let them cool on a plate (with a paper towel to soak up excess oil)

  11. SAUCE

  12. Slice the garlic and ginger and fry in the oil for 30 seconds, until golden brown and crispy.

  13. Chop up the garlic, ginger, basil and scallion and add in a sauce bowl

  14. Add the fish sauce; then add as much water as you need to mellow out the stank

Once that’s done, combine the prawn with the sauce and place into your mouth

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