Kids love to hear that crunch on their food (no kids refuses crispy fried chicken, right?). So if you want them to try prawns, a secret can be to add cruunch. Egg noodles should do the trick here. Wrap noodles around prawns before deep-frying them and viola! Oh, yes, grown-ups can get a kick out of this, too.
Prep Time 30 minutes Cooking Time 15 minutes Yield 4 servings
Here's what you'll need: 20 pieces medium prawns, shelled and deveined with tails left on 4 pieces calamansi, juiced 1 teaspoon liquid seasoning salt and pepper, to season 50 grams dried chinese egg noodles oil, for deep-frying sweet chili sauce, for dipping
1 Mix prawns with calamansi juice, liquid seasoning, salt, and pepper. Marinate for 15 minutes.
2 Cook egg noodles according to package directions. Drain. Straighten out the noodles and lay flat on a tray; let cool.
3 Take two long strands of noodles and wrap them around a prawn, tucking the ends in. Lay the wrapped prawn flat on a plate, noodle-end side down. Repeat with remaining prawns. Refrigerate for 15 minutes to help the noodles stick together and to prevent them from unraveling when frying.
4 Heat a deep pan with enough oil for deep-frying. Fry the prawns in batches just until noodles are lightly golden and crispy. Drain on paper towels.
5 Arrange prawns on a platter and serve with sweet chili sauce.