I really like the taste and texture of fried rice noodles. They also make a nice coating for flash-fried ingredients like fish. Don't worry too much about the fish not being coated fully; it's the cornflour and egg that seal the fish. The vermicelli will puff slightly and give you a lovely spiky texture. Yuzu has a sharp flavour similar to a lemon. The fresh fruit looks like a yellow tangerine; you can now buy the juice in a bottle.
- 180 g freshwater prawns, about 12 shelled
- 2 medium free-range eggs
- 2 tbsp cornflour, arrowroot or tapioca starch
- 80 g fine rice vermicelli
- salt and freshly ground black pepper
- 4 tbsp toasted sesame seeds
For the Sauce
- 4 tbsp Yuzu, (half 60ml bottle)
- 2 tsp toasted sesame oil
- 1 tbsp tamari
- 2 tbsp Mirin
- 1 tbsp very finely chopped fresh ginger
- Heat a small deep fat fryer to 180C.
- Break up the vermicelli; take care as it does have a habit of jumping out of the bowl. The larger the bowl, the better. You need to end up with 1-2cm pieces roughly.
- Check all the prawns to make sure the intestinal tract has been removed from the prawns back. If not, run a knife along the back to open slightly and remove, then discard.
- Beat the eggs, and then place the cornflour into a small bowl.
- Dry the prawns on kitchen paper and then dip in the cornflour or other starch.
- Dip 4 at a time, dip in the egg and into the vermicelli and press onto the prawns. Don't worry too much about not being perfectly coated.
- Repeat until all are coated.
- Fry 5 or 6 at a time in the hot oil for 3-4 minutes, until well puffed and light golden colour.
- Let the heat get back into the oil and re-cook the rest in batches.
- Season well with salt, pepper and dust with toasted sesame seeds.
- Meanwhile, make up the dipping sauce by just simply mixing all the ingredients really well.
- Serve the hot prawns with the dipping sauce.
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