Ingredients
• 1/3 x 270g packet Hakubaku organic soba noodles
• 32 (1kg) large green prawns, peeled (tails intact), deveined
• vegetable oil, for shallow frying
Dipping sauce
• 1/3 cup soy sauce
• 1 1/2 teaspoons Yeo's sesame oil
• 1 1/2 tablespoons Chinese rice wine (see note)
• 1cm piece fresh ginger, finely grated
• 1 1/2 teaspoons brown sugar
• 2 pinches dried chilli flakes
• 1 green onion, thinly sliced
Method
1. Cook noodles in a large saucepan of boiling water, following packet directions until tender. Drain. Rinse under cold water. Drain.
2. Meanwhile, make Dipping sauce Place soy sauce, oil, wine, ginger, sugar, chilli and onion in a bowl. Stir until sugar has dissolved.
3. Divide half the noodles into 16 portions. Neatly wrap each noodle portion around 1 prawn. Repeat process with remaining noodles and prawns.
4. Pour enough oil into a frying pan to cover base. Heat over medium-high heat. Cook prawns, in batches, for 2 to 3 minutes each side or until prawns are pink and noodles are crisp. Drain on a plate lined with paper towel. Serve prawns with dipping sauce.
