Ginger & Spring Onion Prawns

• 8 raw shell-on king prawns or 6 langoustines, thawed if frozen
• 2 tbsp cornflour
• 200ml sunflower oil, for frying
• 100g medium egg noodles, soaked in just-boiled water for 5 minutes and drained (or ready-cooked noodles)
• Fine sea salt and freshly ground black pepper
• 25g fresh root ginger, peeled and cut into matchsticks
• 4 spring onions, trimmed and cut 2–3cm/¾in–1¼in lengths
• 2 tbsp oyster sauce
• ½ tbsp light soy sauce
• ½ tsp caster sugar
• 1 Tbsp rice wine
• 150ml vegetable stock, made with ½ vegetable stock cube

• Put the prawns or langoustines in a bowl and toss with the cornflour, a pinch of salt and a generous pinch of pepper.

• Heat 5 tablespoons of the oil in a large frying pan over a high heat and fry the prawns or langoustines for 2–3 minutes, turning once or twice, until the prawns are pink and crisp in places. Remove from the oil with tongs and set aside. Reserve the oil.

• Pat the egg noodles dry with a clean tea towel, separate and form into two loose nest shapes. Heat 125ml of the oil in a large frying pan over a medium-low heat. Using a slotted spoon or tongs, gently place the noodle nests, one at a time, into the hot oil and fry for 6–8 minutes, or until just crisp, turning halfway through.

• When the second noodle nest is almost done, heat 1 tablespoon of the oil reserved from cooking the prawns in a wok over a high heat until smoking-hot.

• Add the ginger and spring onions and stir-fry for 20 seconds, or until the spring onions have softened. Add the prawns and stir-fry for 1 minute more, until the ginger is golden brown.

• Stir through the oyster sauce, soy sauce and sugar, then pour over the stock. Bring to the boil, stirring and tossing. Cover with a lid and boil for 1–2 minutes, until the sauce is slightly thickened.

• Transfer the crispy noodles to two warmed bowls, then top with the prawns. Spoon over the sauce and serve.