PRAWNS FRIED IN YOUNG GREEN RICE FLAKES: TOM CHIEN COM
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Peel only the body of the prawns, leaving the heads and tails intact, then devein them.
- 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.
- Repeat this process with all the paste and prawns.
- 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. 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.
- Add the prawns in batches and deep-fry 2 minutes, or until crisp.
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