Remove prawn shells and prawn veins. Devein prawns using a skewer instead of slitting the back open. Season with salt and pepper and keep prawns in the chiller for around 30 minutes. This is to keep the prawns cold so that they will not be overcooked after frying, but will be juicy and crunchy.

Soak rice vermicelli/beehoon in hot water until soft.

Pat dry prawns and rice vermicelli. Wrap rice vermicelli around prawns.

Deep fry prawns till golden brown (and not brown). Drain prawn sarongs on kitchen towels, then serve with Thai sweet chilli or any dipping sauce.