Crispy sweet and sour rice noodles (Mi krop)

1. Cut the dry thin rice noodles into 10 cm lengths with scissors – don't soak them.

2. Heat the oil in a wok to 180 °C and add the noodles in small batches: they puff up within seconds; turn immediately, lift out and drain on kitchen paper.

3. Fry the peeled prawns in the same oil for 1-2 minutes, then lift out.

4. Pour off all but 2 tbsp of the oil and fry the thinly sliced shallots and the garlic until fragrant; add the tamarind paste, palm sugar and fish sauce and cook for 3-4 minutes into a thick, sticky syrup.

5. Take off the heat and quickly but gently toss in the crispy noodles and prawns so every strand is coated without breaking.

6. Pile onto a platter, sprinkle with bean sprouts, spring onion and thinly sliced chilli and serve at once.

Tip: A festive dish from old Bangkok's royal kitchen: a crispy, sweet-sour, caramelised nest of noodles. Toss it only just before serving, as the syrup softens the noodles over time.