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Crispy Vietnamese Prawns With Green Rice Flakes

Ingredients:

    12 Banana Prawns

    1 clove of garlic, grated

    10g fresh coriander, chopped

    40g brown sugar

    2 Tbsp fish sauce

    white pepper

    1 egg, beaten

    4 Tbsp gluten free flour

    1 cup green glutinous rice flakes

    oil for deep frying

    Toothpick

  • Capsicum for garnish
Source: http://www.sachieskitchen.com
Filed under: Appetizer, Seafood, Vietnamese
Submitted by: Sachie 14 January 2016

These crispy deep fried prawns are a must have when you go to Vietnam - they can be served with dipping sauce if

you like but we will season them enough to eat by itself so you won’t need it :) Serve them while they are hot for

some finger-licking treats!!

Prep time:
40 minutes
Cooking time:
10 minutes
Serves:
12
Rating:

Method:

1. Let’s clean the prawns first. Remove the heads and shells (leaving the tail on) and devein. Rinse under cold

water, drain and put them in a glass bowl

2. Marinate the prawns for 15-20 minutes with garlic, coriander, sugar, fish sauce and white pepper in a fridge

3. Heat oil in a wok or small pot to 180 degrees.

4. If you want to make the prawns into ball shape, then slice the prawn to the middle (not to the tail!) and roll

up, use toothpick to hold the shape.

5. Dust the prawns with gluten free flour (or normal flour if you don’t have any issue with wheat) and dip

them into egg and coat them with green rice flakes

6. Deep fry for couple of minutes or until they are cooked through.

7. Once they are cooked through, drain the excess oil in a kitchen paper and remove the toothpick if you are

using

8. Serve while hot! You won't need any dipping sauce for this as we flavoured the prawns already!

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