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Prawn Cocoons

Makes: 4 servings

Ingredients:

8 extra-large uncooked prawns
1/4 tsp. fish sauce
1/4 tsp. salt
1/4 tsp. white pepper
6 oz. fresh Asian egg noodles(thin)
4 stalks lemongrass
1/3 cup bottled sweet and sour sauce
3 Tbsps. chili garlic sauce
2 tsps. fresh lime juice

Cooking:

1. Shell prawns, leaving tails intact. Butterfly prawns and rinse out sand and veins; pat dry with paper towels. Season prawns with fish sauce, salt and pepper.

2. Untangle noodles and rinse with cold water; drain.

3. Cut off bottom 5 to 6 inches of lemongrass and save for future use. Cut the remaining woody stalks in half to make 8 skewers. Thread each prawn lengthwise on a lemongrass skewer. Divide noodles into 8 equal portions. Wind one portion of the noodles around each prawn so it is completely covered; press noodles to form a tight wrap.

4. Combine dipping sauce ingredients (sweet and sour, chili garlic sauce, lime juice) in a small bowl.

5. In a wok or saucepan, heat oil for deep-frying to 350F. Deep-fry prawns, in batches, turning once, until golden brown, 6 to 7 minutes. Remove and drain on paper towels.

6. Serve with dipping sauce on the side.

Adapted from Martin Yan’s Asian Favorites (Ten Speed Press)
Copyright Yan Can Cook Group 2005