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Crispy spiced prawns with sweet potato noodles
Crispy spiced prawns with sweet potato noodles
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Impress guests with zesty, crunchy spiced shrimp atop sweet potato noodles.
Ingredients:
  • 2 x 100g packets Obap Sweet Potato Noodles
  • 1 large carrot
  • 2 Lebanese cucumbers
  • 2 green onions, thinly sliced diagonally
  • 375.00 ml bean sprouts
  • 1cm piece fresh ginger, peeled, finely grated
  • 42.00 gm soy sauce
  • 21.00 gm lime juice
  • 20.00 ml sesame oil
  • 20.80 gm hot chilli sauce
  • 12.20 gm fish sauce
  • 10.00 gm caster sugar
  • Vegetable oil, for deep-frying
  • 24 large green prawns, peeled, deveined (tails intact)
  • 187.50 ml fresh coriander leaves
  • 62.50 ml roasted salted peanuts, chopped
  • Sliced red chilli, to serve
  • 187.50 ml plain flour
  • 32.50 gm cornflour
  • 1 tsp Chinese five-spice powder
  • 1 egg, lightly beaten
  • 250.00 ml chilled soda water
Instructions:
  • Boil noodles in a large pot of water for 8 minutes or until tender. Drain and rinse with cold water before transferring to a large bowl.
  • Peel the carrot and cucumber into long, thin strips using a julienne peeler. Mix them with noodles, onion, and sprouts. Toss everything together.
  • Combine ginger, soy sauce, lime juice, sesame oil, chili sauce, fish sauce, and sugar in a small bowl and let the flavors mingle and intensify.
  • Prepare Spiced Batter by sifting plain flour, cornflour, and five-spice powder into a bowl. Create a well in the center and add egg and soda water. Gently stir until just combined, leaving some small lumps in the mixture.
  • Heat oil in a wok or large saucepan over medium-high heat. Coat prawns in batter, leaving the tails exposed. Gently lower prawns into the hot oil and fry for 2 to 3 minutes until golden and crisp. Drain on paper towels and continue with remaining prawns, frying in batches of 6.
  • Drizzle dressing and sprinkle fresh coriander over noodle salad, gently toss to mix. Top with prawns, sprinkle with peanuts and chili. Serve and enjoy.

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