Description
A light batter for deep-fried prawns with crispy noodles. A special dish to taste.
Ingredients
Scale
- 24 fresh raw prawns
- 2 medium egg whites
- 1 tablespoons cake flour
- 7 ounces (200 gr.) rice noodles
- 1 tablespoons fresh parsley, chopped (flat leaves)
- salt
- black pepper
- oil for deep frying
Instructions
- Wash the prawns.
- Snap the head off, peel the shell off the body (leaving part of the shell at the tail end), make a cut down the back and the stomach and remove the dark veins (intestine).
- Lightly beat egg whites with a whisk, and when they will be foamy, add the sifted flour, salt, black pepper and chopped parsley.
- Mix gently, just to combine.
- Heat the oil to 350 F (180°), dip the rice vermicelli for about 1 minute and drain well on kitchen paper.
- Dip the prawns, in batches, in batter to coat.
- Add prawns to the hot oil and deep-fry for about 2 minutes, flipping a couple of times, or until golden brown.
- Arrange prawns on the crispy noodles and serve immediately.
- Prep Time: 20 mins
- Cook Time: 5 mins