15-minute Singapore-style noodles with crispy prawns

Name: 15-minute Singapore-style noodles with crispy prawns
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 600g peeled green prawns; ¼ cup rice flour; 1 tbsp curry powder; vegetable oil, to shallow fry; 3 eggs; 1 tbsp grated ginger; 1 red capsicum, thinly sliced; 2 eschalots (French shallots), thinly sliced; ¼ cup soy sauce; 200g vermicelli rice noodles, soaked in cold water; 2 spring onions, thinly sliced on a diagonal, to serve

Jessica Brook

November 17, 2023

Speedy Singapore-style noodles with crispy prawns.James Moffatt

easyTime:< 30 minsServes:4

Golden crunchy curry prawns on threads of silky, saucy vermicelli make this stir-fry an easy and delicious midweek meal.

Ingredients

600g peeled green prawns
¼ cup rice flour
1 tbsp curry powder
vegetable oil, to shallow fry
3 eggs
1 tbsp grated ginger
1 red capsicum, thinly sliced
2 eschalots (French shallots), thinly sliced
¼ cup soy sauce
200g vermicelli rice noodles, soaked in cold water
2 spring onions, thinly sliced on a diagonal, to serve

Method

Step 1
Mix together the rice flour and half the curry powder, and season with salt and pepper.
Step 2
Fill a wok or large frying pan with 5cm of oil and place over high heat.
Step 3
Lightly whisk one egg in a bowl. In batches, dip the prawns into the egg and dust in the flour mix, then carefully lower into the oil and cook for 3-4 minutes, or until crispy. Remove with a slotted spoon, set aside and repeat with remaining prawns.
Step 4
Carefully pour out the oil and wipe out the pan. Return to high heat. Add 1 tablespoon oil, ginger, capsicum and eschalots and stir-fry for 4 minutes or until golden. Add the remaining curry powder and 2 eggs and cook for a further minute, breaking the egg up as it cooks with a wooden spoon.
Step 5
Drain the noodles, add to the pan with the soy sauce and stir-fry, tossing for 2 minutes or until heated through.
Step 6
Divide between bowls. Top with prawns and spring onions, to serve.