Basil Tempura Prawns
Serves 4 | Complexity: Very Easy
- 350g prawn tails
- 1/2 cup large basil leaves
- 2 tbsp sesame oil
- 100ml thick mint sauce
- 100ml sweet chilli sauce
- 100g vermicelli noodles
- 150g rice flour
- 100g corn flour
- 300ml ice cold water
- Splash fish sauce
- Sunflower oil (for deep frying)
Combine the sesame oil with 50ml of the mint sauce and 50ml of the sweet chilli sauce with a splash of fish sauce. Pour over the prawns and marinate for about 30 minutes.
In small batches, drop the noodles into hot oil until they puff and crisp up, then remove.
Wrap each prawn with a basil leaf then dunk into batter and deep fry for 1 minute or until crispy.
Combine the remaining mint sauce, sweet chilli sauce, splash of sesame oil and splash of fish sauce to use as your dipping sauce.
Serve the prawns on top of the crispy noodles with a side of dipping sauce.