Prep 20 mins
Cook 10 mins
This is a very stylish starter. It's ideal for a dinner party menu. Try to get your prawns from a chinese grocer or a local fidh monger, as the ones in the supermarket are to tiddly for this dish.
- 75 g dried fine, Chinese egg noodles
- 1 small mango, skinned, stoned and thinly sliced
- 12 large prawns, raw, shell on, headless, each about 8 cm
- vegetable oil, for deep frying
FOR THE DIPPING SAUCE
- 5 tablespoons rice wine vinegar
- 3 tablespoons caster sugar
- 1 red birds eye chile, very thinly sliced, seeds and all
- Begin by making the dipping sauce: place the vinegar and the sugar in a small pan and bring to the boil, stirring until the sugar dissolves. Remove from the heat, add the sliced chilli and leave to cool completely. If you want to get ahead, the sauce can be made a day or two before you need it, then keep covered in the fridge.
- Cook the egg noodles in a pan of boiling water. Drain well, then cool in cold water and then drain again. Gently heat 5cm of oil in a deep pan.
- Shell the prawns, leaving the tail section intact. Pass a short bamboo skewer through the prawn from top to tail. Place a slice of mango on each prawn and season with a little salt. Gather about six strands of noodle and wrap them around the prawn to secure together the prawn and the mango. Repeat to make 12 prawn sticks.
- Testthe oil temperature with a piece of noodle: it should turn crisp and golden in about 1 minute. Cook the prawns in batches for 2-3 minutes until the noodles are crisp and the prawns are pink. Drain on kitchen paper and serve hot with small bowls of the dipping sauce. You may choose to slid the prawns off the sticks before serving, or leave them on. Decorate with sprigs of corriander and wedges of lime, to serve.