Crisp noodle-wrapped prawns with tomato jam
Simple but effective, this smart starter is bound to impress your dinner guests every time
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
- Purée the tomato jam ingredients in a food processor until smooth. Pour into a small saucepan, add 4 tbsp water and simmer until thick (about 30 minutes).
- Boil the noodles in salted water for 2 minutes. Rinse in cold water and then drain and leave to dry on a tea towel.
- Brush each prawn with egg white and then wrap a couple of noodles around each prawn until it is covered to the tail. Season and put on a tray.
- Heat about 5cm of oil in a wok or small pan until hot but not smoking (a cube of bread will brown in 30 seconds). Fry the prawns for 1 minute or until golden and then drain on paper towelling. Serve with the dipping sauce.
320 kcalories, protein 17.2g, carbohydrate 33.6g, fat 13.9 g, saturated fat 1.6g, fibre 1.8g, salt 1.9 g
Recipe from olive magazine, September 2007.
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Ingredients
- 50g Chinese thin egg noodles
- 16 large raw prawns with tails, peeled
- 1 egg white
- vegetable oil for frying
TOMATO JAM
- 5 large plum tomatoes , quartered
- 2 red chillies , roughly chopped
- 3 garlic cloves
- 4cm root ginger , peeled and roughly chopped
- 2 tbsp fish sauce
- 75g soft brown sugar
- 3 tbsp red wine vinegar
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Flat rice noodle salad with sticky Vietnamese grilled pork
Great served warm or cold this is a noodle dish to impress friends and family with, time and time again
13
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
Ingredients
- 50g Chinese thin egg noodles
- 16 large raw prawns with tails, peeled
- 1 egg white
- vegetable oil for frying
TOMATO JAM
- 5 large plum tomatoes , quartered
- 2 red chillies , roughly chopped
- 3 garlic cloves
- 4cm root ginger , peeled and roughly chopped
- 2 tbsp fish sauce
- 75g soft brown sugar
- 3 tbsp red wine vinegar
320 kcalories, protein 17.2g, carbohydrate 33.6g, fat 13.9 g, saturated fat 1.6g, fibre 1.8g, salt 1.9 g
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21 July 2008
Patrick Chan rated this recipe
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29 May 2009
ashley la'ren commented on this recipe
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