Golden crunchy curry prawns on threads of silky,saucy vermicelli make this stir-fry an easy and delicious midweek meal.
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
Mix together the rice flour and half the curry powder,and season with salt and pepper.
Fill a wok or large frying pan with 5cm of oil and place over high heat.
Lightly whisk one egg in a bowl. In batches,dip the prawns into the egg and dust in the flour mix,then carefully lower into the oil and cook for 3-4 minutes,or until crispy. Remove with a slotted spoon,set aside and repeat with remaining prawns.
Carefully pour out the oil and wipe out the pan. Return to high heat. Add 1 tablespoon oil,ginger,capsicum and eschalots and stir-fry for 4 minutes or until golden. Add the remaining curry powder and 2 eggs and cook for a further minute,breaking the egg up as it cooks with a wooden spoon.
Drain the noodles,add to the pan with the soy sauce and stir-fry,tossing for 2 minutes or until heated through.
Divide between bowls. Top with prawns and spring onions,to serve.
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