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
Units
Scale
- 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