Place the soba noodles into slightly salted boiling water for three minutes. Rinse them in cold water, stir, then drain. Add a drizzle of neutral oil (grapeseed or sunflower), then stir again and leave to cool.
Prepare the chicory and raddicchio, separate the leaves, wash and drain. Peel the king prawns taking care to keep the tail attached, then place them in flour, then beaten egg, then an even coat of green rice flakes.
Fry them in oil at around 170°C, they will puff up on contact with the oil, then leave them to cook for one minute, then transfer to kitchen paper and salt lightly.