Heat a small deep fat fryer to 180C.
Break up the vermicelli; take care as it does have a habit of jumping out of the bowl, the larger the bowl the better. You need to end up with 1-2cm pieces roughly.
Check to see if the prawns to see if the intestinal tract has been removed from the back of the prawn. If not run a knife along the back to open slightly and remove, then discard.
Beat the eggs, and then place the cornflour into a small bowl.
Dry the prawns on kitchen paper and then dip in the cornflour or other starch.
The 4 at a time dip in the egg and into the vermicelli and press onto the prawns. Don’t worry too much about not being perfectly coated.
Repeat until all are coated.
Fry 5 or 6 at a time in the hot oil for 3-4 minutes, until well puffed and light golden colour.
Let the heat get back into the oil and re cook the rest in batches.
Men while make up the dipping sauce by just simply mixing all the ingredients together well.
Serve the hot prawns with the dipping sauce.
Prep time: 20 minutes
Cook time: 10 minutes
180g (12) small, shelled freshwater prawns
2 medium eggs
2 tbsp cornflour, arrowroot or tapioca starch
75-80g fine rice vermicelli
4 tbsp Yuzu (half 60ml bottle)
2 tsp toasted sesame oil
1 tbsp tamari
2 tbsp mirin
1 tbsp very firmly chopped fresh ginger