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3 cloves garlic
1 coriander root*
2 tsp black peppercorns
1½ tbsp fish sauce
16 raw large prawns, peeled and deveined
150g (5 oz) fresh fine Chinese egg noodles*
vegetable oil for deep frying
Chilli coriander dipping sauce:
1 cup sugar
½ cup white vinegar
1/3 cup water
3 tbsp fish sauce
2 tbsp finely chopped fresh coriander
1 red chilli, deseeded and finely chopped
Pop the garlic, coriander root, peppercorns into a mortar and give them a good bang with your pestle until you’ve got a rough paste (you could also do this in a small handheld blender but you may need to add a tablespoon of vegetable oil to the bowl to get it moving).
Scrape paste into a bowl and add fish sauce and prawns. Mix well. Take 6 strands of egg noodles and wrap around the prawns. Refrigerate until ready to cook.
Get your sauce done in the meantime – simmer sugar, vinegar and water until sugar dissolves. Set aside to cool, then add fish sauce, coriander and chilli.
When ready to serve, heat oil in a wok or heavy-based saucepan. Test the oil temperature with a piece of noodle: it should turn crisp and golden in about 1 minute. Cook the prawns in batches for 2-3 minutes until the noodles are crisp and the prawns are pink.
Drain on kitchen paper. Serve hot with the dipping sauce.
– Coriander roots are simply the actual roots of fresh coriander. Simply chop them off the bottom of your bunch of coriander (lave about 4cm of stem) and give them a good wash under running water.
– Fresh egg noodles are the easiest to wrap around the prawns. You’ll find them in the fridge section of an Asian grocery store.
Mortar and Pestle
MAKO Black Steel 
Just as Delicious
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