Deep-fried battered prawns with crispy noodles

5 from 1 reviews

A light batter for deep-fried prawns with crispy noodles. A special dish to taste.


  • 24 fresh raw prawns
  • 2 medium egg whites
  • 1 tablespoons cake flour
  • 7 ounces (200 gr.) rice noodles
  • 1 tablespoons fresh parsley, chopped (flat leaves)
  • salt
  • black pepper
  • oil for deep frying


  1. Wash the prawns.
  2. Snap the head off, peel the shell off the body (leaving part of the shell at the tail end), make a cut down the back and the stomach and remove the dark veins (intestine).
  3. Lightly beat egg whites with a whisk, and when they will be foamy, add the sifted flour, salt, black pepper and chopped parsley.
  4. Mix gently, just to combine.
  5. Heat the oil to 350 F (180°), dip the rice vermicelli for about 1 minute and drain well on kitchen paper.
  6. Dip the prawns, in batches, in batter to coat.
  7. Add prawns to the hot oil and deep-fry for about 2 minutes, flipping a couple of times, or until golden brown.
  8. Arrange prawns on the crispy noodles and serve immediately.
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