One of my favorite things to get when travelling South East Asia are these vermicelli wrapped prawns. Probably because they are quite annoying to make, but they are still so delicious. They are a perfect party snack and go great with a sweet Thai chili sauce. The funny thing with this article, as you may notice, is that I just couldn’t figure how to frame the picture.
There is no complicated ingredients with this, seeing as it is simply prawns/shrimp and vermicelli. You can use any vermicelli you like, but the traditional would be rice based. In this recipe however I used sweet potato vermicelli which is much more common in South Korea.
Vermicelli Wrapped Prawns Ingredients
- 12 large Shrimp; prawns. Peeled. I leave the tails on for easy gripping, but you can remove the tails if you so prefer.
- 80 grams Vermicelli; dried. You can use rice vermicelli if you like, but I used sweet potato vermicelli since I like the taste a little more.
- Salt; to taste
Vermicelli Wrapped Prawns Instructions
- Start with peeling the prawns. I like to leave the tails on, but it’s entirely up to you. I would suggest getting the largest size prawns or shrimps you can as the bigger they are the less chance they have of overcooking.
- Boil some water. I actually just use a kettle since the noodles only boil for a minute and you don’t need the water to stay hot. Put the boiling water in a bowl and then dip the shrimps into the water for about 10 seconds so they just get white on the edges and curl a bit. This will help them keep shape so they don’t lose the noodles. Place them on a paper towel to dry off completely. Remember, these aren’t fully cooked, but they will cook when they get fried.
- Now put the vermicelli in a bowl and add more water if you need to. The noodles should take less than 2 minutes to cook. When the noodles are soft lay them down on a clean cloth or paper towel to wick off the extra moisture.
- When the shrimps are dry, grab some noodles and start wrapping it around the shrimp. I don’t wrap them too tightly, just enough for them to stay wrapped on their own.
- Boil a pot of oil. I drop the shrimps in one at a time as they only take about 20-30 seconds to fully cook. The noodles will start sputtering, but that just means they are popping and getting cooked. After they are done put them on a paper towel and sprinkle some salt. Serve them by themselves, or with some Sweet Thai Chili Sauce for a themed pairing, or just a general purpose cocktail sauce if you like.
Vermicelli Wrapped Prawns
Shrimp that has been wrapped in vermicelli and deep fried.
Ingredients
- 12 large Shrimp prawns, peeled. Tails left on or off.
- 80 grams Vermicelli Noodles rice based or sweet potato like I used in this recipe
- Salt to taste
Instructions
- Start with peeling the prawns. I like to leave the tails on, but it’s entirely up to you. I would suggest getting the largest size prawns or shrimps you can as the bigger they are the less chance they have of overcooking.
- Boil some water. I actually just use a kettle since the noodles only boil for a minute and you don’t need the water to stay hot. Put the boiling water in a bowl and then dip the shrimps into the water for about 10 seconds so they just get white on the edges and curl a bit. This will help them keep shape so they don’t lose the noodles. Place them on a paper towel to dry off completely. Remember, these aren’t fully cooked, but they will cook when they get fried.
- Now put the vermicelli in a bowl and add more water if you need to. The noodles should take less than 2 minutes to cook. When the noodles are soft lay them down on a clean cloth or paper towel to wick off the extra moisture.
- When the shrimps are dry, grab some noodles and start wrapping it around the shrimp. I don’t wrap them too tightly, just enough for them to stay wrapped on their own.
- Boil a pot of oil. I drop the shrimps in one at a time as they only take about 20-30 seconds to fully cook. The noodles will start sputtering, but that just means they are popping and getting cooked. After they are done put them on a paper towel and sprinkle some salt. Serve them by themselves, or with some Sweet Thai Chili Sauce.
