Prawn, Noodle and Nori Parcels

Yummy...

1. 1

   1) Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end. Set aside.
   
   2) Using a sharp knife, cut the noodles to the same length as the prawn bodies to the base of the tail. Keep the noodles in neat bundles and set aside. Cut the nori into 2.5cm (1inch) wide strips.
   
   3) Sift the flour into a large bowl and make a well in the centre. Mix the egg yolks with 3 TBSPS of water. Gradually add to the flour, whisking to make a smooth lump-free batter. Add another TBSP of water if the mixture is too thick. Set aside.
   
   4) Mix the dipping sauce ingredient in a small bowl, adding the ginger according to taste.
   
   5) Dip a prawn in the batter, letting the excess run off. Roll the prawn lengthways in noodles to coat it with a single layer. Secure the noodles by rolling a seaweed strip around the centre of the prawn, securing seaweed with a little batter. Repeat with the rest of the prawns.
   
   6) Fill a deep, heavy-based frying pan one third full of oil and heat to 180*C (350*F), or until a cube of bread browns in 15 seconds. Deep-fry 2-3 coated prawns at a time, for about 1-2 minutes, or until the prawns are cooked. Drain on crumpled paper towels and keep warm while cooking the remainder. Serve warm with dipping sauce.