Crispy Ho Fun Style Prawns

Essential  Cuisine

Essential Cuisine

Standard Supplier 20th May 2016

Crispy Ho Fun Style Prawns

Tips - Its better to use raw peeled king prawns, but you could substitute for squid rings or a goujon of any fish fillet eg salmon or pollock. Dish serves 4.


  • 25 peeled king prawns
  • 100g cooked pork belly
  • 10g Essential Cuisine Lobster Glace
  • 30g Essential Cuisine Miso Broth Base
  • 100ml rapeseed oil
  • 2 eggs
  • 200g plain flour
  • 300g panko breadcrumbs
  • 25 cherry tomatoes cut in half
  • 1 teaspoon Prawn chilli mix
  • 2 spring onions
  • 3 baby sweetcorn spears
  • 12 large bok choi leaves
  • Coriander chopped
  • 600g Singapore noodles


Prawn marinade
Mix together the Lobster Glace, Miso Broth Base and rapeseed oil.
- Marinate the prawns in the prawn marinade for about 2 hours
- Crack the eggs in to a bowl
- Pour the flour into a bowl
- Pour the panko breadcrumbs into a bowl
- Dip 20 prawns in to the flour and lastly the breadcrumbs and set aside
- Chop the last 5 into 1 cm cubes
- Dice the pork belly into 1 cm squares
- Cut the sweetcorn into matchstick sized pieces
- Finely chop the coriander and spring onions
- Fry the chopped prawns, pork belly and vegetables together. Add the prawn chilli mix
- Then add the noodles and cook until soft
- Add the tomatoes
- Garnish the plate with the bok choi leaves
- Pile the noodles in the middle of the plate
- Top with the deep fried panees prawns and garnish with the coriander

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you