Cellophane noodles with prawns

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

Traditionally, these noodles are cooked with crab meat and served as an appetiser. However, the dish takes on more structure when prawns are substituted and, to my mind, works equally well either as a starter or served as part of a main meal with other dishes.


  • 15 g (½ oz) dried black fungus
  • 150 g (5


Cover fungus with boiling water in a bowl and leave to stand for 1 hour. Chop roughly.

Pour boiling water over noodles and soak for 3 to 4 minutes. Drain and cut into roughly 15 cm (6 in) lengths.

Heat oil in a hot wok and fry onion for a few minutes until it starts to brown. Add garlic and cook for another 30 seconds.

Add prawns and fungus and stir through just until pr