Ingredients to Use :

200ml ice cold water.
1 egg yolk.
100g flour.
6 tiger prawns, de-veined, shells removed.
150g mung bean noodles, finely chopped.
750ml groundnut oil, for deep-frying.

Method

Of Preparation :

Whisk the cold water with the egg yolk and stir into the flour.
Mix together until the mixture becomes a smooth batter.
Dip the prawns in the batter, shake off any excess, then roll them in the noodles so that they're evenly coated.
Heat the oil in a wok and fry the prawns a few at a time over a moderate heat until the coating has turned golden brown and the prawns are tender.
Drain on absorbent paper and serve straight away with a sweet chilli sauce.