Noodle-Wrapped Prawns (面线虾)

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Yields: 2 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 10 Mins Total Time: 25 Mins

These vegan noodle-wrapped prawns are something I remember from my childhood. Whenever there was some sort of wedding or banquet, these would be part of the entrée platter. So fancy, right? But honestly, you only need two ingredients to make this pretty dish. Great for entertaining!

While these are generically called noodle-wrapped prawns in English, there is actually a specific type of noodle that should be used. The traditional noodle to use when making this dish is mee sua 面线 (mian xian). Mee sua is a noodle that originated from my grandfather’s home province of Fujian, China. It is a very thin and salted wheat noodle.

Depending on the quality of your mee sua, it could either be springy or very soggy. For making this dish, choose the better quality mee sua that is thicker and longer. Usually in the Philippines, this means mee sua imported from Taiwan. This means the noodles will be pliable for wrapping, and nice and crunchy when deep-fried.

If you can’t find mee sua, feel free to replace with other noodles such as capellini or glass noodles. For your vegan prawns, you can use ready-made frozen vegan shrimp, or you can try my Vegan Prawns Recipe to make your own!

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Ingredients

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Instructions

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  • Cook your mee sua for 3 minutes or until al dente. Don't overcook or it will become very easy to break.
  • Drain and rinse in cold water until it is completely cool. You can toss with some oil if the mee sua is a little too sticky.
  • Wrap your vegan prawn thing with the mee sua. I like to line up 4 strands of noodles when wrapping.
  • They look kind of like silkworms.
  • Heat about three fingers depth of oil in a large and deep saucepan. Drop a small piece of mee sua into the oil, if it bubbles and rises immediately, the oil is hot enough. Dip your noodly-prawns in the oil and fry for about 5 minutes or until the noodles are golden.
  • Serve with sweet chilli sauce.

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