Ingredients Jump to Instructions ↓

  1. 4 80 g 16 2 teaspoons 2 cloves

  2. 1/2 teaspoon 100 g 2 eggs

  3. 1 teaspoon 2 tablespoons Dried rice vermicelli Fresh medium shrimps (about 300 g) Crushed coriander roots and stems Garlic, minced Freshly ground black pepper Flour Salt Oil for deep frying

Instructions Jump to Ingredients ↑

  1. : Soak the rice vermicelli in warm water for 5 to 10 minutes until soft. Drain and set aside. Peel and devein the shrimps, leave the tails intact. Mix the coriander roots, garlic and black pepper together. Rub the mixture onto the shrimps. Beat the flour and eggs together to make a batter. Add salt and mix well. Dip the shrimps 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 shrimp individually. Heat the oil in a wok over high heat until very hot and gently lower the shrimps into the oil, a few at a time, making sure that the rice vermicelli sticks to the shrimps. Deep fry for 2 to 3 minutes each until golden brown and crispy. Remove and drain on paper towels. Serve with plum sauce or sweet Vietnamese chili sauce.


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