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.

Asian Seafood Noodles Prawns Deep-Fried

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

61.5g

per serving

61.5 g total

Fat

52.6g

per serving

52.6 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lime

cut into wedges

GrainsCereals

150

Vermicelli Noodles

cooked

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

300

Vegetable Oil

hot, for deep frying

tbsp

Vegetable Oil

for coating skewers

tbsp

Vegetable Oil

for griddling onion

Seafood

piece

King Prawns

shell and head intact

Vegetables

piece

Bamboo Shoots

sliced if required

piece

Red Chilli

cut in half and de-seeded

piece

Spring Onion

cut in half

Method

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.