Ingredients

• 3 raw tiger prawns
• shelled and de-veined
• dash olive oil
• salt and freshly ground black pepper
• 1 lime
• juice only
• 300ml/10½fl oz vegetable oil
• for deep-frying
• 100g/3½oz rice noodles
• salt and freshly ground black pepper
• 2 tbsp olive oil
• pinch dried chilli flakes
• 1 lime
• cut into wedges
• fresh coriander leaves

Directions

• Soak a wooden skewer in a bowl of cold water for ten minutes.
• For the prawns
• thread the prawns onto the wooden skewer
• drizzle with olive oil and season with salt and freshly ground black pepper.
• Heat a griddle pan until smoking
• add the prawn skewer and griddle for 2-3 minutes on each side. Squeeze over the lime juice
• then remove from the heat.
• For the crisp noodles
• pour the vegetable oil into a saucepan and heat until a small cube of bread dropped in sizzles and turns golden in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully drop the rice noodles into the hot oil and fry for 1-2 minutes
• or until puffed up and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Season with salt and freshly ground black pepper.
• For the chilli oil
• heat the oil in a small saucepan
• add the chilli flakes and cook over a low heat for 2-3 minutes. Remove from the heat and leave to infuse until cool.
• To serve
• place the crisp noodles onto a serving plate
• top with the prawn skewer and drizzle over the chilli oil. Garnish with the lime wedges and fresh coriander leaves.