Teresa's Recipes
Goong Sarong (Prawns in Golden Threads)
Goong Sarong, or Prawns in Golden Threads, is a delightful Thai appetizer that perfectly captures the essence of Thai cuisine: a harmonious blend of textures and flavors. The succulent prawns, wrapped in crispy rice vermicelli, create a satisfying crunch that gives way to tender seafood. Paired with a sweet and tangy chili sauce, this dish is sure to impress your guests and tantalize your taste buds. Traditionally enjoyed at festive gatherings, Goong Sarong is not just food; it's a celebration of Thai culinary artistry.
Ingredients
- 12, peeled and deveined, tails intact Large prawns
- 100g, soaked in warm water for 15 minutes Rice vermicelli noodles
- 1, beaten (for coating) Egg
- for frying Vegetable oil
- to serve Sweet chili sauce
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 250
- Fat: 14g
- Carbs: 20g
- Protein: 18g
- Sodium: 350mg
- Sugar: 5g
Instructions
- Soak rice vermicelli noodles in warm water for 15 minutes until soft, then drain.
- Wrap each prawn with soaked vermicelli noodles, ensuring the tail is exposed for presentation.
- Dip each wrapped prawn into the beaten egg, allowing the excess to drip off.
- In a deep fryer or large saucepan, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the prawns.
- Fry the prawns in batches for 2-3 minutes, or until they turn golden brown and crispy. Avoid overcrowding the pan.
- Using a slotted spoon, remove the prawns and drain on paper towels to absorb excess oil.
- Serve the Goong Sarong hot, accompanied by sweet chili sauce for dipping.
Tips
- For added flavor, marinate the prawns in a mixture of garlic, fish sauce, and lime juice for 30 minutes before wrapping.
- Experiment with different dipping sauces, such as a spicy lime dipping sauce or a tangy tamarind sauce.