Ingredients

• 2 x 100g packets Obap Sweet Potato Noodles
• 1 large carrot
• 2 Lebanese cucumbers
• 2 green onions, thinly sliced diagonally
• 1 1/2 cups bean sprouts
• 1cm piece fresh ginger, peeled, finely grated
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 tablespoon hot chilli sauce
• 2 teaspoons fish sauce
• 2 teaspoons caster sugar
• Vegetable oil, for deep-frying
• 24 large green prawns, peeled, deveined (tails intact)
• 3/4 cup fresh coriander leaves
• 1/4 cup roasted salted peanuts, chopped
• Sliced red chilli, to serve

Spiced batter

• 3/4 cup plain flour
• 1/4 cup cornflour
• 1 teaspoon Chinese five-spice powder
• 1 egg, lightly beaten
• 1 cup chilled soda water

Method

• Step 1 Cook noodles in a large saucepan of boiling water for 8 minutes or until tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl.
• Step 2 Using a julienne peeler, cut carrot and cucumber into long, thin strips. Add to noodles with onion and sprouts. Toss to combine.
• Step 3 Whisk ginger, soy sauce, lime juice, sesame oil, chilli sauce, fish sauce and sugar together in a small bowl. Set aside to allow flavours to develop.
• Step 4 Make Spiced Batter Sift plain flour, cornflour and five-spice powder into a medium bowl. Make a well. Add egg and soda water. Stir until just combined (mixture will still have small lumps).
• Step 5 Pour enough oil into a wok or large saucepan to reach 1/3 of the way up side of pan. Heat over medium-high heat. Holding the tail end of 1 prawn, dip prawn in batter, keeping tail exposed. Allow excess batter to drain off. Carefully lower prawn in oil. Cook for 2 to 3 minutes or until batter is crisp and light golden. Drain on paper towel. Repeat with remaining prawns and batter, cooking in batches of 6 prawns.

• Step 6 Add dressing and coriander leaves to noodle salad. Toss to combine. Arrange prawns on salad. Sprinkle with peanuts and chilli. Serve.