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 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 even looks like a yellow tangerine, you can now buy the juice in a bottle.
- 180g (12) small, shelled freshwater prawns
- 2 medium eggs
- 2 tbsp cornflour, arrowroot or tapioca starch
- 75-80g fine rice vermicelli
- salt and freshly milled 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 firmly 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 to see if the prawns to see if the intestinal tract has been removed from the back of the prawn. 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.
- The 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.
- Men while make up the dipping sauce by just simply mixing all the ingredients together well.
- Serve the hot prawns with the dipping sauce.