Ingredients
- 700 g (1 lb 7 oz) raw medium prawns
- oil, for deep-frying
- 200 g (6 1/2 oz) fresh egg noodles
- 2 spring onions, chopped
- 1 clove garlic, crushed
- 1/2 teaspoon finely grated fresh ginger
- 1/2 teaspoon sesame oil
- 1/2 teaspoon fish sauce
- 100 g (3 1/2 oz) green peas, cooked
- 3 canned water chestnuts, sliced
- 1 tablespoon chopped fresh mint
- 2 teaspoons chopped fresh chives
- 80 g (2 3/4 oz) snow pea (mangetout) sprouts
- chive stalks or spring onion greens, to garnish
Method
1. Peel the prawns and pull out the dark vein from each prawn back, starting at the head end.
2. Fill a deep-fryer or large heavy-based pan one third full of oil and heat to 180°C (350°F), or until a noodle dropped into the oil browns in 8-10 seconds. Before the oil is too hot, dip 2 wire baskets, one slightly smaller than the other, in the oil, then shake dry. The oil will prevent the noodles sticking.
3. Separate the noodles; divide into 4 portions. Arrange the first portion inside the large basket and press the smaller basket inside to mould the noodles. Holding the handles firmly together, ease the baskets into the oil, keeping the noodles under. Gently twist the top basket to prevent sticking, tipping from side to side, and cook the noodles to an even golden brown. Remove from the baskets, taking care, as the metal will be hot. Drain on crumpled paper towels and keep warm. Repeat with the other noodles.
4. Heat 2 tablespoons of oil in a wok. Stir-fry the prawns, spring onion, garlic and ginger over high heat for 2 minutes, or until the prawns turn pink. Stir in the sesame oil, fish sauce, peas and water chestnuts. Remove from the heat and season, to taste, with salt and pepper. Stir in the mint, chives and snow pea sprouts.
5. Pile the prawn and pea mixture into the noodle baskets, garnish and serve.
