PRAWN SARONG

Prawns wrapped in crispy vermicelli noodles, and served with a sweet and spicy chilli sauce.

INGREDIENTS

320g prawns (or eight prawns) 100g rice vermicelli noodles 5 ml oyster sauce 2 ml sesame oil 5g garlic (finely chopped) 5g coriander leaves

(finely chopped)

Salt and pepper to taste

MONSOON CHILI SAUCE INGREDIENTS

80 ml Thai sweet chili sauce 2g lemongrass 2g garlic (finely chopped) 2g coriander leaves

(finely chopped) 2g red onions

(finely chopped)

METHOD MARINATION

Place the prawns in a bowl and add the garlic, chopped coriander leaves, oyster sauce, sesame oil, salt and pepper. Mix well and keep aside for a few minutes to marinate.

PREPARATION (NOODLES)

While the prawns are marinating, soak the vermicelli noodles until they’re soft. Once soft, create long strides of noodles to wrap around each prawn. When

wrapping, keep an extra length of noodle – because when frying, this additional bit becomes the net on top of the prawn.

SWEET CHILLI SAUCE

Mix all the ingredients in a bowl and set aside for few hours for flavour enhancement.

FINAL PREPARATION

Tightly wrap the strings of noodles around the marinated prawns because they may break off when they’re being fried.

Once all the prawns are prepped, place some high heat oil in a deep pan and heat to 200°C. For better results, place the prawn on the right-hand corner of a deep-fry strainer and keep the noodle strands loose towards the left-hand corner.

After the prawns are prepared for frying in the deep-fry strainer, lower a prawn at a time into the hot oil and fry until golden-brown.

SERVING

Plate the fried prawns with the sweet chilli sauce on the side and enjoy it warm.