Crispy vermicelli prawn wrap with thai spicy sauce

Ingredients (serves 4):
16 large prawns, shelled (leaving the tail)
1 tsp sesame oil
1 tsp powdered mustard
1/4 tsp salt
1/4 tsp pepper
1 tsp coriander powder
150g vermicelli, soaked in water and drained

Sauce:
1/2 cup Thai chilli sauce
1/4 cup cold water
1 tsp raw cane sugar
A handful of fresh coriander, chopped

Method:
1. Marinate the prawns with sesame oil, mustard, salt, pepper and coriander powder and set aside for 10 minutes.
2. Take a small handful of vermicelli and wrap it tightly around each prawn. Repeat for the rest of the prawns.
3. To make the sauce, combine the Thai chilli sauce and cold water, and mix well. Add raw cane sugar and fresh coriander.
4. Heat enough oil in a pot on high heat to deep fry the prawns. Cook the prawns until crispy. Remove from oil and serve immediately with the sauce.

Recipe source: Simply Her magazine (Nov 2007)