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Crispy Noodle Prawn Twists

Need a quick, but impressive-looking appy? All you need are 2 ingredients and some oil to fry them in.

It doesn’t take long to prepare these, but you do want to take some care so it looks pretty. It’s all about presentation – if it looks great, it must taste great too!

Crispy Noodle Prawn1

Crispy Noodle Prawn Twists
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Serves: 14
Crunchy noodles twisted around shrimp - perfect for appy night.
Ingredients
  • ¼ pkg rice vermicelli noodles
  • 14 large prawns or shrimp, peeled & de-veined
  • Peanut or oil of your choice, for deep frying
  • Plum sauce, for dipping (Recipe for Plum Sauce)
Instructions
  1. Place dry noodles in a pot of boiled water. Let sit for 4-5 minutes, stirring occasionally, until soft. Lift out strands of noodles and lay on a clean towel, to remove excess moisture.
  2. Taking a few strands at a time, wrap noodles tightly around prawns (create a thin layer of noodles around entire prawn-don't go overboard). Using towel, blot excess moisture off wrapped prawn.
  3. Depending what size pot you are using, oil should be at least 2 inches deep. Heat oil over medium-high heat. Once oil has reached 350°F, using chopsticks, gently place 1 wrapped prawn in hot oil (have lid ready to deflect any splatters from you). Once noodles are golden, flip and cook other side. These will cook quickly - 60 seconds or so. Cook only 1 prawn first to determine your cook time. Then continue cooking the remaining prawns (up to 3-4 at a time).
  4. After cooked, drain excess oil off on paper towels, then serve with plum sauce.
Notes
Deep Frying Tips
-Use high smoke point oils, like peanut, safflower, sunflower oil, or canola oil.-Use a deep, heavy skillet to fry with. Allowing at least 3 inches of headspace between top of pan and level of oil (to allow for the bubbles that are created when food is added to hot oil).
-Ensure food you are frying is as dry as possible (unless its battered). Pat with paper towels, or coat with flour or breadcrumbs.
-Pour cold oil into a cold pan, and heat over medium-high heat. If have a deep fat frying thermometer, oil is ready between 350-375°F. Or test by placing a 1" cube of bread into the oil-if it browns in 60 seconds, oil is approximately 365°F.
-Don't overcrowd the pan. Adding too much food at once will not allow the food to cook evenly, and the temperature of the oil will drop, extending the cook time and causes the food to absorb the oil (instead of being seared only on the outside).
-Most important: oil and water do not mix. Adding water to hot oil will cause the oil to explode. If oil catches fire, use a lid or cookie sheet to cover the pan to extinguish the flames.
-Don't reuse oil. Oil that has been heated has begun to breakdown and starts to create compounds like trans fats. Let oil cool completely, then discard safely.

 

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