Prawns crusted in rice noodles with orange and onion sauce
80 g rice noodles
Peanut oil for frying
Fill a pot with water and bring to the boil on the stove. Turn off the heat and immediately throw in the rice noodles. Leave them to cook, off the heat, for 3 minutes. Then, drain and cool quickly under cold water.
Drain any excess water and spread on a sheet of parchment paper. Brush them with oil to make sure they don't stick.
Peel and devein the prawns.
Take a small handful of noodles at a time and wrap them around the shrimp tails.
Continue until you have wrapped all the prawns in noodles.
Deep fry one or two prawns at a time in hot oil.
When golden brown, drain them on absorbent paper.
Serve immediately with the orange and onion sauce.