Crispy Noodle Wrapped Prawns With Rice Wine Dipping Sauce Food

CRISPY NOODLE WRAPPED PRAWNS WITH RICE WINE DIPPING SAUCE

Steps:

• Begin by making the dipping sauce: place the vinegar and the sugar in a small pan and bring to the boil, stirring until the sugar dissolves. Remove from the heat, add the sliced chilli and leave to cool completely. If you want to get ahead, the sauce can be made a day or two before you need it, then keep covered in the fridge.
• Cook the egg noodles in a pan of boiling water. Drain well, then cool in cold water and then drain again. Gently heat 5cm of oil in a deep pan.
• Shell the prawns, leaving the tail section intact. Pass a short bamboo skewer through the prawn from top to tail. Place a slice of mango on each prawn and season with a little salt. Gather about six strands of noodle and wrap them around the prawn to secure together the prawn and the mango. Repeat to make 12 prawn sticks.
• Testthe oil temperature with a piece of noodle: it should turn crisp and golden in about 1 minute. Cook the prawns in batches for 2-3 minutes until the noodles are crisp and the prawns are pink. Drain on kitchen paper and serve hot with small bowls of the dipping sauce. You may choose to slid the prawns off the sticks before serving, or leave them on. Decorate with sprigs of corriander and wedges of lime, to serve.

PRAWN & RICE NOODLE STIR-FRY

Steps:

• Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.
• Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.

CHEAT'S CHILLI PRAWN NOODLES

Steps:

• Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned.
• Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside.
• When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only - just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.