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Sarong Prawns
Asianfood-recipes : various delicious Asian cuisines around Asean region.
Serves : 4
Preparation time : 30 minutes
cooking time : 5 to 10 minutes
Ingredients :
80g dried rice vermicelli
16 fresh medium prawns (about 300g)
2 teaspoons crushed coriander roots and stems
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
100g flour
2 eggs
1 teaspoons salt
oil for deep-frying
Thai or Chinese plum sauce, for dipping
Method :
Soak the rice vermicelli in warm water for 5 to 10 minutes until soft. Drain and set aside.
Peel and devein the prawns, leaving the tails intact.
Mix the coriander roots, garlic and black pepper together. Rub the mixture onto the prawns.
Beat the flour and eggs together to make a batter. Add salt and mix well. Dip the prawns in the batter to coat thoroughly.
Divide the rice vermicelli into 16 portions. Arrange each portion in a straight line on a cotton towel and wrap each prawn individually.
Heat the oil in a wok over high heat until very hot and gently lower the prawns into the oil, a few at a time, making sure that the rice vermicelli sticks to the prawns. Deep-fry for 2 to 3 minutes each until golden brown and crispy. Remove and drain on paper towels.
