Prawns Fried In Young Green Rice Flakes: Tom Chien Com
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Peel only the body of the prawns, leaving the heads and tails intact, then devein them
2
Oil your hands and take a heaped tablespoon of pork paste; shape the paste around the body of the prawns (leaving the head and tail uncovered), pressing it tightly to coat the prawns evenly
3
Repeat this process with all the paste and prawns
4
Sprinkle the rice flakes on a flat tray and roll the prawns in the flakes, creating a thick coating of flakes around the fish paste
5
Heat the oil in a wok or saucepan to 350 degrees F (180 degrees C), or until a cube of bread dropped into the oil browns in 15 seconds
6
Add the prawns in batches and deep-fry 2 minutes, or until crisp