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Peel and de-vein the prawns and place half in a food processor and mix into a smooth paste. The other half should be chopped into small pieces. Then mix the two together making a lumpy paste. Soak the vermicelli in warm water to soften, then drain and cut into short lengths in a small bowl add the egg, ginger, water and fish sauce. Sift the flour into a bowl and slowly mix in the egg mixture. Add the prawn mixture, chilli, spring onion and vermicelli Make into golf size balls and flatten then cook until brown in a shallow pan of cooking oil. Drain on paper towel and serve with sweet chilli sauce.
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