Deep-fried Prawns with Ramen Noodles Coriander and chilli
SERVES: 4 DIFFICULTY: Easy
INGREDIENTS
1/2 Egg (beaten)
125ml Cold lager beer
pinch bi-Carbonate of soda
Salt & white pepper (to taste)
50g Plain flour
400ml Vegetable oil
1 handful Coriander sprigs
1 cup Bean sprouts
5 Spring onions (chopped)
1 Red chilli (sliced)
400g Green prawns (cleaned)
270g Hakubaku ramen noodles
1 litre Vegetable stock
METHOD
STEP ONE:RAMEN NOODLES
Cook noodles according to packet instructions.
Drain, refresh under cold water.
Divide between 4 serving bowls.
STEP TWO:BATTER
Combine the egg, beer, bicarb,salt, pepper and whisk to form a batter.
STEP THREE:DEEP-FRIED PRAWNS
Heat the oil in a heavy frypan.
Dip the prawns in a little extra flour then into the batter.
Deep fry for 3 minutes until golden.
Drain on kitchen paper.
STEP FOUR SERVING
Bring the stock to the boil and ladle over the noodles.
Top with coriander, bean sprouts, spring onion and chilli.
Place the deep-fried prawns on top and serve.
