Deep-fried Prawns tied with Noodle Bows with a Sweet and Sour Dipping Sauce recipe | Delia Smith

Ingredients

• 1 x 250g pack frozen, raw tiger prawns, defrosted. They will take about 2 hours to defrost
• 1 oz (25 g) spaghetti (about 30 strands)
• 2 cloves garlic, chopped
• 1 level dessertspoon chopped fresh coriander leaves
• 1 dessertspoon fish or light soy sauce
• 1 level teaspoon preserved green peppercorns, rinsed, drained and crushed
• 2 level tablespoons seasoned flour
• 2 fl oz (55 ml) rice vinegar or white wine vinegar
• ½ oz (10 g) caster sugar
• 1 teaspoon soy sauce
• 1 inch (2.5 cm) piece cucumber, halved, deseeded and very finely chopped
• ½ small carrot, peeled and very finely chopped
• 1 red chilli, halved, deseeded and very finely chopped
• 1 level teaspoon chopped fresh coriander leaves