Prawn and Mung Bean Noodle Tempura

Check out Ching's crisp noodle-coated prawns for an unusual starter - they're especially good when teamed with a sweet chilli sauce
By Ching-He Huang
Prawn and Mung Bean Noodle Tempura
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 200 ml ice cold water
  • 1 egg yolks
  • 100 g flour
  • 6 tiger prawns, de-veined, shells removed
  • 150 g mung bean noodles, finely chopped
  • 750 ml groundnut oil, for deep-frying


1. Whisk the cold water with the egg yolk and stir into the flour. Mix together until the mixture becomes a smooth batter. Dip the prawns in the batter, shake off any excess, then roll them in the noodles so that they're evenly coated.

2. Heat the oil in a wok and fry the prawns a few at a time over a moderate heat until the coating has turned golden brown and the prawns are tender. Drain on absorbent paper and serve straight away with a sweet chilli sauce.

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