15-minute Singapore-style noodles with crispy prawns
Golden crunchy curry prawns on threads of silky, saucy vermicelli make this stir-fry an easy and delicious midweek meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theage.com.au.
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
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