Deep-Fried Shrimp Wrapped in Vermicelli Noodles (Goong Sarong)
Char
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.
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.
* 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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