Coconut Prawns with Noodles

Line a baking tray with baking paper. Combine flour and cornflour in a plastic bag. Season with salt and pepper. Whisk coconut milk and egg in a bowl. Place coconut in a separate bowl.

Add prawns a few at a time, into the flour and shake to lightly coat. Dip into coconut milk mixture and coat with coconut, pressing on firmly. Lay on prepared tray and refrigerate until required.

Preheat oven to 120°C. Fill a deep saucepan with oil until two-thirds full. Heat over a medium-high heat. When hot, carefully lower 5-6 prawns at a time into oil. Cook for 1-2 minutes or until golden and cooked through. Transfer to an oven tray and keep warm in oven. Cook remaining prawns.

Meanwhile, cook noodles as per packet instructions. Heat 1 tbs oil in a non-stick pan over high heat. Add peas and corn. Cook for 2 minutes, stirring often until just tender. Add drained noodles and plum sauce. Stir until well combined and heated through. Serve noodles and vegetables topped with prawns. Note: To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein, use your fingers to carefully pull the vein through the opening at the head end to remove.