Remove prawn shells, leaving the tail end untouched. Devein the prawns using a satay stick. Keep prawns in an ice water bath for 10-20 minutes prior to cooking. This helps the prawns to remain crunchy and juicy even after frying.

Meanwhile, bring a pot of water (with salt added) to a boil. Add angel hair pasta and cook till soft, around 3-5 minutes. Drain dry and keep aside.

Remove prawns from ice water bath and pat dry using paper towels. Season with salt and pepper (amount of seasoning depends on whether you are pairing the prawns with a sauce/dip). Place a couple of strands (8-10) of angel hair pasta together and carefully wrap them around a prawn. Do the same for the rest of the prawns.

Heat a pot of oil till hot, then deep fry the prawns in batches. Remove once pasta has turned brown. Drain dry on paper towels, then serve with your desired sauce.