Crispy Fried Shrimp
Peel shrimp, remove tail fins, carve along back with a sharp knife, devein and season with salt and pepper.
Cut glass noodles with scissors into 1 cm (approximately 1/2 inch) pieces and place in a bowl. Whisk egg whites in a bowl. Heat vegetable oil in a wok. (It is hot enough when bubbles ascend on a wooden spoon placed in the oil).
Using a fork, dip shrimp into egg whites, drain a little, then cover in glass noodle pieces and fry in the preheated oil for about 2 minutes until golden brown. Degrease on paper towels. Serve immediately