29min 4 ppl
Goong Sarong (Noodle-Wrapped Prawns)
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 6 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 18g
Carbs 22g
Fats 11g
About this dish
Whole prawns are wound in a crisp sarong of glass noodle strands and deep-fried until golden, for a light, crunchy Thai starter served with sweet chilli sauce.
Allergy Info
Eggs, Crustaceans
Diet Info
Pescatarian
Ingredients
Fish & Seafood
- Raw King Prawnspeeled and deveined, tails left on, butterflied16 whole
Dairy & Eggs
- Eggsbeaten, for binding1
Dried Goods
- Glass noodlessoaked until pliable and cut into fine strands100 g
- Cornflourfor dusting30 g
Spices & Seasonings
- Fine sea salt1 pinch
- White pepper1 pinch
Oils & Condiments
- Vegetable Oilfor deep-frying700 ml
- Sweet chilli sauceto serve100 ml
Utensils
- Wok
- Tongs
- Slotted spoon
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Pat the prawns dry, season with the salt and white pepper, and dust lightly with the cornflour.
Approx. 6 minutes
2
Dip each prawn briefly in the beaten egg, then wind a strand of glass noodles tightly around the body, leaving the tail exposed.
Approx. 15 minutes
3
Heat the vegetable oil in a wok to 180°C.
Approx. 5 minutes
4
Fry the wrapped prawns in batches for 3 minutes, turning once, until the noodles are golden and crisp and the prawns are pink and opaque throughout.
Approx. 8 minutes
5
Lift out with a slotted spoon onto kitchen paper to drain.
Approx. 3 minutes
6
Serve hot with the sweet chilli sauce for dipping.
Approx. 3 minutes
