Textural heaven. The pancake of noodles goes deliciously squelchy in the middle, yet the perimeter stays crunchy.
Soak the noodles in warm water for 15 minutes until they’re softened a little. Drain them through a sieve, spread out over a tea-towel to dry a little, then arrange over a plate in a big flat nest shape. Toss the prawns with a mixture of salt, pepper, the egg white and
Heat a deep pool of oil in a wok, then slip the noodle ‘nest’ into the oil and fry for a few seconds, until it’s puffed up and crisped. Watch out for splatters. Lift it out, drain on kitchen roll, then tip out all but about
© 2004 Alastair Hendy. All rights reserved.