Got egg noodles in your pantry? You can wrap noodles around prawns before deep-frying them.
20 pieces prawns (sugpo), shelled and deveined with tails left on
4 pieces calamansi, juiced
1 teaspoon liquid seasoning
salt, to season
50 grams dried chinese egg noodles
oil, for deep-frying
sweet chili sauce, for dipping
Mix prawns with calamansi juice, liquid seasoning, salt, and pepper. Marinate for 15 minutes.
Cook egg noodles according to package directions. Drain. Straighten out the noodles and lay flat on a tray; let cool.
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.
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.
Arrange prawns on a platter and serve with sweet chili sauce.
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