PRAWN SARONG
Thushi Munasinghe
Prawns wrapped in crispyvermicelli noodles, and served with a sweet and spicy chilli sauce.
PRAWN SARONG
- 320 g prawns (or eight prawns)
- 100 g rice vermicelli noodles
- 5 ml oyster sauce
- 2 ml sesame oil
- 5 g garlic (finely chopped)
- 5 g coriander leaves (finely chopped)
- Salt and pepper to taste
MONSOON CHILI SAUCE
- 80 ml Thai sweet chili sauce
- 2 g lemongrass
- 2 g garlic (finely chopped)
- 2 g coriander leaves (finelychopped)
- 2 g red onions (finely chopped)
MARINATION
Place the prawns in a bowl and add the garlic, chopped coriander leaves, oyster sauce, sesame oil, salt and pepper. Mix well and keep aside for a few minutes to marinate.
PREPARATION (NOODLES)
While the prawns are marinating, soak the vermicelli noodles until they’re soft. Once soft, create long strides of noodles to wrap around each prawn. When wrapping, keep an extra length of noodle – because when frying, this additional bit becomes the net on top of the prawn.
SWEET CHILLI SAUCE
Mix all the ingredients in a bowl and set aside for few hours for flavour enhancement.
FINAL PREPARATION
Tightly wrap the strings of noodles around the marinated prawns because they may break off when they’re being fried.
Once all the prawns are prepped, place some high heat oil in a deep pan and heat to 200°C. For better results, place the prawn on the right-hand corner of a deep-fry strainer and keep the noodle strands loose towards the left-hand corner.
After the prawns are prepared for frying in the deep-fry strainer, lower a prawn at a time into the hot oil and fry until golden-brown.
SERVING: Plate the fried prawns with the sweet pchilli sauce on the side and enjoy it warm.