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Rice Noodle Prawns

Rice Noodle Prawns


Rice Noodle Prawns

These little guys are fun! Crunchy exterior, marinated prawns inside that are marinated with lime, lemongrass and sesame flavors - not your average prawn cocktail! Don't forget the dips - brings the whole bite together! Wrapping the prawns can be a bit fiddly, but they're so worth it in the end.

Try and use larger prawns that won't shrink too much when frying: 21-25 size (amount of prawns per pound) or larger would be ideal.

20 MinPrep Time
5 MinCooking Time
4Serves
3/5Difficulty

  • 20-25 large prawns
  • 2 tbsp Lemongrass Mint White Balsamic
  • 1 tbsp Lime Olive Oil
  • 1 tsp Japanese Sesame Oil
  • ¼ tsp chili flakes
  • 4 oz vermicelli rice noodles
  • Satay Sauce and/or Sweet Chili Sauce

Step 1 - Clean prawns if needed, by removing the shell, but keeping the tail on and removing the black vein along the back of the prawn. Mix together balsamic, olive oil, sesame oil and chili flakes, then add prawns to marinade. Let sit for 15-20 minutes.

Step 2 - Soak vermicelli noodles in warm water until pliable, then drain. Wrap a small amount of noodles around the prawns tightly - not too much noodles or you'll find it hard to bite through. Repeat with remaining prawns. Can be done in advance and refrigerated for easy prep.

Step 3 - Heat enough olive oil in a deep skillet to come up about 1" the side of the pan. Heat oil to a temperature of 350*F. Slowly add prawns to oil and fry on each side for 3-4 minutes, turning halfway through. Noodles should be lightly golden and prawns pink in colour, not opaque. Drain prawns on paper towels and sprinkle with fleur de sel - repeat with remaining prawns. Serve with Peanut Satay Sauce and/or Sweet Chili Sauce.

  • Japanese Sesame Oil
  • Lemongrass Mint Balsamic
  • Lime Olive Oil