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Monday 4 November 2013

"Goong Sarong" (Deep Fried Prawns Wrapped In Vermicelli)

This month (November) Asian Food Fest No. 2 has landed to the country of Thailand.  There are so many dishes I would like to try out too and hopefully I will be able to share out some post on Thailand cuisine.

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 

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 

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