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Deep Fried Noodles with Prawn and Bamboo Skewers

Crispy deep-fried vermicelli noodles topped with griddled king prawns, bamboo shoots, charred spring onions, and zesty lime wedges.

AsianSeafoodNoodlesPrawnsDeep-Fried

Estimated Nutrition

Per Serving Total
Calories 785.4 kcals 785.4 kcals
Carbohydrates 61.5 grams 61.5 grams
Fat 52.6 grams 52.6 grams
Protein 18.2 grams 18.2 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
1
piece
Lime
cut into wedges
GrainsCereals
150
g
Vermicelli Noodles
cooked
NutsSeeds
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
300
ml
Vegetable Oil
hot, for deep frying
1
tbsp
Vegetable Oil
for coating skewers
1
tbsp
Vegetable Oil
for griddling onion
Seafood
2
piece
King Prawns
shell and head intact
Vegetables
2
piece
Bamboo Shoots
sliced if required
1
piece
Red Chilli
cut in half and de-seeded
1
piece
Spring Onion
cut in half

Steps

  • Heat a saucepan of vegetable oil until a breadcrumb sizzles in it.
  • Dry the cooked vermicelli noodles thoroughly with kitchen towels.
  • Deep fry the noodles for 2 to 3 minutes until golden and drain on paper towels.
  • Thread the prawns and bamboo shoots onto skewers.
  • Heat a griddle pan on high and coat the skewers with oil and seasoning.
  • Cook skewers for 3 minutes per side until prawns are thoroughly cooked.
  • Griddle the spring onions and chilli in oil until browned.
  • Place crispy noodles on a plate and top with skewers, onions, and lime wedges.