Goong Sarong (Thai Crispy Prawn Noodle Wraps)

Ingredients

• •16 large shrimp, peeled and deveined with tails on
• •120 g fresh egg noodles
• •1 tbsp soy sauce
• •1 tsp white pepper
• •500 ml neutral oil, for frying
• •120 ml sweet chili sauce, for serving

Directions

1. 1Pat the prawns completely dry, leaving the tails on as handles.
2. 2Toss them with the soy sauce and white pepper and leave while you separate the noodles.
3. 3Take a few strands of noodle and wind them tightly around each prawn, leaving the tail bare.
4. 4Heat the oil to 170C.
5. 5Fry four at a time for three minutes until the noodle cage is golden and rigid.
6. 6Drain on a rack, not paper, and serve with sweet chili sauce.

💡 Wind the noodles tight and overlap the ends. Loose strands unravel in the oil and burn before the prawn is cooked.

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