Today post is "Goong Sarong" ~ "Goong" in Thai means shrimp or prawns while "Sarong" ~ I am sure you know what does "Sarong" means right; literally means wrapped around!
"GOONG SARONG" (Deep Fried Prawns Wrapped In Vermicelli)
Recipe sourced from Window On Phuket
Ingredients
200g fresh prawns
100g vermicelli / rice noodles
1 tbsp chopped coriander root
2 tbsp chopped garlic
1 tsp black pepper
1 cup vegetable oil
Dipping Sauce
2 tbsp Chinese plum sauce
1 tbsp ketchup
Preparation
Peel the prawns, but leave the hard tail in tact. Remove the dark vein.
Pound the coriander and garlic in a mortar until a paste is formed. This can also be done in a blender or food processor. Add a little oil if necessary. Add the pepper and the shrimp to the marinade, mix well and let marinate.
Soak the noodles in the hot water until soft and then drain. Remove a shrimp from the marinade and wrap with some strands of vermicelli until the shrimp is covered in a 'sarong'. Repeat until all the shrimps have been covered. Fry in hot oil until the vermicelli are brown and crunchy.
100g vermicelli / rice noodles
1 tbsp chopped coriander root
2 tbsp chopped garlic
1 tsp black pepper
1 cup vegetable oil
Dipping Sauce
2 tbsp Chinese plum sauce
1 tbsp ketchup
Preparation
Peel the prawns, but leave the hard tail in tact. Remove the dark vein.
Pound the coriander and garlic in a mortar until a paste is formed. This can also be done in a blender or food processor. Add a little oil if necessary. Add the pepper and the shrimp to the marinade, mix well and let marinate.
Soak the noodles in the hot water until soft and then drain. Remove a shrimp from the marinade and wrap with some strands of vermicelli until the shrimp is covered in a 'sarong'. Repeat until all the shrimps have been covered. Fry in hot oil until the vermicelli are brown and crunchy.
Drain on a paper towel and serve with small bowls of warm plum sauce and ketchup.
I am submitting this post to
Asian Food Fest ( Thailand ) - November Month
hosted by Lena of frozen wings
wah seh !!! this reminds me of those dishes served in high class chinese restaurants! u r unbelievable....
ReplyDeleteThe presentation is so beautiful, Mel!
ReplyDeletewowwwwwwwwwwwwwwwwww, the prawns look over-the-top fantabulous, mel!!! love your pics too ^^ this is too lau hau sui! cannot tahan! *wipes drool* ^^
ReplyDeleteI agree, a very classy dish. Your prawns look fantastic, loved how the vermicelli turned out when fried. Well done Mel.
ReplyDeletewow, so nice, how did you do that? Looks so delicious! I wish I had a few of your prawns.
ReplyDeleteWow!, So appetising and look classy too!
ReplyDeleteiPengsan kelaparan ....drooooool.
ReplyDeleteVery pretty, very elegant, very very sedap looking yummmmss :)
Mel, these are so pretty, the prawns look elegant in their sarongs :)) Must be very yummy!
ReplyDeletethumbs up! amazed that you did it so beautifully and so exquisite looking! that makes a great delicious appetiser! thx for your submission, mel!
ReplyDeleteWow, these Goong Sarong make me feel hungry early in the morning. Very pretty and sedaplious! :)
ReplyDeleteawesome photo ! it really make me feel want to make this deep fried prawn immediately..
ReplyDeleteHi Mel, very spectacular looking dish. Well done, 2 thumbs up for you.
ReplyDeleteHave a nice day.
Hi Mel,
ReplyDeleteAnother Wow.....from me!!
That is an awesome Thai dish.
You fried is so well and your clicks are fabulous. Double thumb up!
mui
Hi Mel,
ReplyDeleteYour prawns in "skirts" looks really pretty... even prettier than real sarong :p
Zoe
Mel Mel, this prawn dish has just captured my eyes! They look so pretty, the rice noodles wrapped up the prawns so beautifully! and the photos were taken nicely too. very yummy!
ReplyDeleteWOW! This looks stunning! Restaurant class! Looks very elegant, beautiful and utterly delicious!
ReplyDeleteWell done!
I can't express enough how much I love this. I pinned to my Asian board already. I love the crisp outside skin and juicy shrimp inside. I drool more for this than some of the sweets. :D
ReplyDeleteLooks fabulous and sounds delicious Mel. A definite must try. Stunning photos!
ReplyDeleteGorgeous and beautiful clicks!
ReplyDeletesimple ingrediants made a fancy presentation...
ReplyDeletei love eating this kind of appetizer in a restaurant but never made it home, tempting to try!
What wine would pair well with this?
ReplyDeleteWhite wine would be great but nevertheless red is also good too.
DeleteWith what can I substitute the coriander root?. I can’t find it in Mexico
ReplyDeleteYou can opt that out if you cant find this ingredient
DeleteTried this beautiful and tasty recipe this afternoon. I had a difficult time keeping the vermicelli on especially at the ends
ReplyDelete