Ingredients:
20 LARGE GREEN PRAWNS, PEELED, DEVEINED
2 TSP CORNFLOUR
2 EGG WHITES
2 TSP OYSTER SAUCE
1 CUP COOKING OIL
50 GR BEAN THREAD VERMICELLI NOODLES
½ CUP HONEY
SLICED SPRING ONIONS TO SERVE
Steps:
• Whisk together egg whites, cornflour and oyster sauce. Set aside.
• Heat oil in a pan.
• Cook bean thread noodles in hot oil for a few seconds until white and puffy. Drain on paper towels.
• Add the prawns to the egg white batter, move around to coat, and then lift each into fry pan. Cook in two batches so that the pan isn’t overcrowded.
• Cook prawns for a minute each side until golden brown.
• Drain cooked prawns on paper towels.
• Repeat with remaining prawns.
• Scatter noodles onto a serving platter.
• Wipe remaining oil from pan.
• Add honey and heat until runny.
• Add prawns to pan and toss in honey until well coated.
• Spoon prawns over noodles and scatter with spring onions, to serve.
