My friend Mimmo, the fishmonger at the food market, always has excellent fish. His counter is covered by all sort of sea delicacies. When I go early in the mornings, before it gets busy, I manage to chat to have a chat with Mimmo and I ask him to advise me on what to buy.
Today I decided to purchase some prawns and on my way home I was trying to come up with the best recipe to use. Going through one of my many cooking books I found the recipe for a soft batter which seemed to be the perfect match to the sweetness of the prawns. 
In the end, the delicious shrimps covered in the light batter and deep fried, matched perfectly the light crunchiness of the fried rice noodles…this fried and easy to prepare dish was delicious.
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Deep-fried battered prawns with crispy noodles
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Deep-fried battered prawns paired with crispy rice noodles create a delightful contrast of textures, perfect for a quick and delicious seafood dish.
Ingredients
- 24 fresh raw prawns
- 2 medium egg whites
- 1 tbsp cake flour
- 7 oz (200 grams) rice noodles
- 1 tbsp fresh parsley, chopped (flat leaves)
- Salt, to taste
- Black pepper, to taste
- Oil for deep frying
Instructions
- Wash the prawns thoroughly. Snap off the head and peel the shell off the body, leaving part of the shell at the tail end. Make a cut down the back and stomach of each prawn to remove the dark veins (intestine).
- In a bowl, lightly beat the egg whites until frothy. Gradually add the cake flour, mixing until a smooth batter forms.
- Season the prawns with salt and black pepper. Dip each prawn into the batter, ensuring they are evenly coated.
- Heat oil in a deep fryer or a large pot to 350°F (175°C). Carefully place the battered prawns into the hot oil and fry for about 2-3 minutes, or until golden brown and crispy. Remove and drain on paper towels.
- In the same oil, fry the rice noodles in small batches until they puff up and become crispy, about 30 seconds. Remove and drain on paper towels.
- Arrange the crispy noodles on a serving platter and place the fried prawns on top. Garnish with chopped parsley and serve immediately.
Notes
- For best results, use fresh prawns from a trusted fishmonger.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Serve immediately for the best crunch.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days, though the texture may soften.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0
- Sodium: 400
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 150
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Frequently Asked Questions
Why does the batter use only egg whites, not whole eggs?
The recipe uses 2 medium egg whites beaten until frothy, then combined with just 1 tbsp of cake flour. This egg-white-only batter is lighter and crisper than a whole-egg batter — the whites form a thin, airy coating that stays delicate around the sweet prawn rather than becoming heavy.
How do the rice noodles puff up and become crispy?
Frying dry rice noodles in small batches in the same 350°F (175°C) oil for about 30 seconds causes them to puff and turn crispy almost instantly. They must be added dry — any moisture will cause them to spit in the oil rather than expand.
Why must this dish be served immediately after frying?
The notes flag this explicitly: both the battered prawns and the puffed noodles soften quickly once they cool, so the dish should go to the table right away. Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the crispy texture will be lost.
Mmmmmmmm yummy ?