Ginger & Spring Onion Prawns on Crispy Noodles

200g egg noodles
300g prawns, peeled and butterflied
1 large piece ginger, finely sliced
3–4 spring onions (stems chopped, greens for garnish)
Vegetable oil, for frying

The Prawn Seasoning
2 tablespoons cornflour
Pinch salt
Pinch white pepper

The Sauce
2 tablespoons oyster sauce
1 tablespoon light soy sauce
½ teaspoon sugar
1 tablespoon Shaoxing rice wine (optional)
2–3 tablespoons chicken stock

PREPARATION

1. Soak the egg noodles in hot water for 4–5 minutes until softened, then drain, rinse with cold water and air dry.
2. Spread the noodles out to dry for 10–15 minutes until mostly moisture-free.
3. Shape the noodles into a nest and deep fry at 180°C for 2–3 minutes until golden and crispy, then drain.
4. Coat the prawns lightly with cornflour, salt and pepper.

COOKING

1. Deep fry the prawns briefly for 1–2 minutes until just cooked, then remove.
2. Heat a wok with oil and fry the ginger slices until lightly golden and fragrant.
3. Add the spring onion stems and stir fry briefly.
4. Pour in oyster sauce, soy sauce, sugar and rice wine, allowing it to bubble.
5. Add the prawns and toss to coat in the sauce.
6. Add chicken stock and bring to a vigorous boil.
7. Allow the sauce to thicken slightly and become silky.
8. Serve the prawns over the crispy noodle nest, garnished with spring onion greens.

School of Wok Tips

• Dry noodles well before frying to achieve maximum crispiness.
• Do not overcook prawns—they should remain tender.
• Fry ginger until golden to unlock its full flavour.
• Serve immediately to keep noodles crisp under the sauce.

FAQs

Why fry the noodles?
Frying creates a crispy texture that contrasts with the soft prawns and sauce.

Can I skip deep frying?
You can pan-fry noodles instead, but deep frying gives the best crunch.

What type of noodles should I use?
Egg noodles work best for structure and crispiness.