Crisp noodle-wrapped prawns with tomato jam

  • serves 4

A really interesting way of serving crispy fried prawns, which are here wrapped in noodles and served with a home-made tomato jam to dip into. Undercook the noodles so they don’t break while wrapping. Serve with a spicy leaf such as mizuna or rocket.



  • Chinese thin egg noodles 50g
  • large raw prawns with tails 16, peeled
  • egg white 1
  • vegetable oil for frying
  • plum tomatoes 5 large, quartered
  • red chillies 2, roughly chopped
  • garlic cloves 3
  • root ginger 4cm, peeled and roughly chopped
  • fish sauce 2 tbsp
  • soft brown sugar 75g
  • red wine vinegar 3 tbsp


  • Step 1

    Purée the tomato jam ingredients in a food processor until smooth. Pour into a small saucepan, add 4 tbsp water and simmer until thick (about 30 minutes).

  • Step 2

    Boil the noodles in salted water for 2 minutes. Rinse in cold water and then drain and leave to dry on a tea towel.

  • Step 3

    Brush each prawn with egg white and then wrap a couple of noodles around each prawn until it is covered to the tail. Season and put on a tray. Heat about 5cm of oil in a wok or small pan until hot but not smoking (a cube of bread will brown in 30 seconds). Fry the prawns for 1 minute or until golden and then drain on paper towelling. Serve with the dipping sauce.

Nutritional Information

  • Kcals 320
  • Carbs 33.6g
  • Protein 17.2g
  • Fat 13.9g
  • Salt 1.99g
  • Saturates 1.6g
  • Fibre 1.8g