2 pounds large prawns, shell-on and deveined
1 red onion, halved and thinly sliced
1 bunch garlic chives, cut into 2-inch lengths
1/2 cup Kung Pao Sauce
1 package mung bean noodle vermicelli
Kosher salt and freshly ground black pepper
Canola oil for cooking and deep frying
Prepare a fryer or a large stock pot filled 1/3 full with oil heated to 375 degrees. Pat prawns dry with paper towel. Add prawns to oil and fry for about 2 minutes, until just cooked through. Remove prawns to a paper towel-lined plate. Meanwhile, in a large wok or saute pan over high heat coated lightly with oil, add onions and garlic chives and stir-fry for about 30 seconds. Add prawns and Kung Pao Sauce and stir-fry to combine. Season if necessary. In same deep-frying oil, add mung bean vermicelli. The noodles will immediately puff up; transfer to a paper towel-lined plate. To serve, set vermicelli in center of platter and top with Kung Pao prawn stir-fry.