Peel and de-vein the prawns. Place half the prawns in a food
processor and process until smooth.
Chop the remaining prawns, place them in a bowl with the processed
prawns and mix to combine.
Place the vermicelli in a heatproof bowl, cover with hot water and
soak for a minute.
Drain and cut into short lengths.
In a small jug, beat the egg, water and fish sauce.
Sift the flour into another bowl; make a hole in the centre,
gradually add the egg mixture and stir until smooth.
Add the prawn mixture, bagoong, spring onion, chili and vermicelli
to the bowl and mix to combine.
Heat the cooking oil in a large pan or wok. Add a few tablespoons of
the mixture to the pan and deep-fry for 3 minutes, or until the fritters
are crisp and golden. Drain on paper towels.