Deep-Fried Shrimp Wrapped in Vermicelli Noodles (Goong Sarong)
Super crispy fried vermicelli noodles wrapped around large, juicy shrimp. These Thai-style Deep-Fried Shrimp Wrapped in Vermicelli Noodles (Goong Sarong) make for an irresistible yet simple appetizer or snack.
Ingredients
- 100 g uncooked rice vermicelli noodles
- 10 shrimp extra-large or jumbo, peeled and deveined, tail on
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon chicken stock granules optional
- Dash ground white pepper
- Cooking oil for deep frying
- Sweet chili sauce for serving
US Customary - Metric
Instructions
- Soak rice vermicelli noodles in water for 30 minutes.
- While waiting for the noodles to soak, marinate the shrimp in sesame oil, salt, chicken stock granules, and ground white pepper. Allow the shrimp to marinate for 30 minutes.
- Drain the noodles then pat them dry with a paper towel.
- Wrap each shrimp in 7 to 8 strands of the vermicelli noodles (no need to count the noodles; just pinch a small amount and try to pick up some long strands). If you find that the noodles are too sticky to handle, toss them in a little sesame oil to help separate the strands.
- Heat enough cooking oil in a wok over medium-high heat to deep-fry the shrimp.
- Deep-fry the shrimp until they are golden brown. Place the fried shrimp on paper towels or on a cooling rack over a cookie sheet.
- Serve immediately with Sweet Chili Sauce on the side.
Notes
* Before marinating the shrimp, pat the shrimp dry. Make sure you dry the shrimp tails with a paper towel – water tends to get trapped there and may cause the hot oil to spatter when you deep-fry it when which can be quite dangerous.
* To make sure it is hot enough, test by deep-frying a few strands of any leftover vermicelli noodle that didn’t make it onto a shrimp. The noodle should puff up almost immediately.
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