Best Crispy Noodle Wrapped Prawns With Rice Wine Dipping Sauce Recipes

CRISPY NOODLE WRAPPED PRAWNS WITH RICE WINE DIPPING SAUCE

Crispy Noodle Wrapped Prawns With Rice Wine Dipping Sauce image

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.

Provided by Lene8655

Categories Australian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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
salt
vegetable oil, for deep frying
5 tablespoons rice wine vinegar
3 tablespoons caster sugar
1 red birds eye chile, very thinly sliced, seeds and all

Steps:

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.

Nutrition Facts : Calories 2135.5, Fat 24.1, SaturatedFat 6.4, Cholesterol 469.2, Sodium 215.3, Carbohydrate 399.5, Fiber 18.8, Sugar 29.2, Protein 78.5

CRISPY EGG NOODLE-WRAPPED SHRIMP

Crispy Egg Noodle-Wrapped Shrimp image

Provided by Jamika Pessoa

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 pound jumbo shrimp with tails on, deveined
2 tablespoons hot sauce, such as sriracha
1/2 teaspoon onion powder
Nonstick cooking spray, for the pan
4 to 6 ounces thin fresh egg noodles
Vegetable oil, for frying
1/2 cup low-sodium soy sauce
1/3 cup honey
1/4 cup thinly sliced scallions
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon hot sauce, such as sriracha
1 tablespoon rice wine vinegar

Steps:

For the shrimp: Pat the shrimp dry thoroughly with a paper towel and place in a large bowl. Toss the shrimp with the hot sauce and onion powder.
Coat a large saute pan with cooking spray and place over medium heat. Add the shrimp to the pan and cook, being careful not to brown or overcook, until opaque, 1 to 2 minutes on each side. Set aside the shrimp and let cool.
Starting at the top of each shrimp, wrap 6 to 8 strands of noodles around the shrimp until reaching the tail (do not wrap the noodles too tightly). Tuck in any loose ends.
Add enough oil to fill a small saucepot halfway. Heat the oil over medium-high heat to 350 to 375 degrees F. Gently lower the shrimp into the oil with a slotted spoon. Fry in batches until the noodles are crispy and light golden brown, 30 seconds to 1 minute. Drain the shrimp on a paper towel or cooling rack.
For the sweet soy dipping sauce: Whisk together the soy sauce, honey and scallions in a small bowl. Serve on the side with the shrimp.
For the spicy chili aioli: Whisk together the mayonnaise, sweet chili sauce, hot sauce and vinegar in a small bowl. Serve on the side with the shrimp.