Prawns Fried in Young Green Rice Flakes: Tom Chien Com

Name: Prawns Fried in Young Green Rice Flakes: Tom Chien Com
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 17 1/2 ounces/500 g large raw tiger prawns (shrimp); 10 1/2 ounces/300 g pork paste (from Asian Butcher); 5 1/2 ounces/ 150 g young green rice flakes; Vegetable oil, for deep-frying

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Level: Easy
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 4 servings

Ingredients

17 1/2 ounces/500 g large raw tiger prawns (shrimp)

10 1/2 ounces/300 g pork paste (from Asian Butcher)

5 1/2 ounces/ 150 g young green rice flakes

Vegetable oil, for deep-frying

Directions

Peel only the body of the prawns, leaving the heads and tails intact, then devein them.
Oil your hands and take a heaped tablespoon of pork paste; shape the paste around the body of the prawns (leaving the head and tail uncovered), pressing it tightly to coat the prawns evenly.
Repeat this process with all the paste and prawns.
Sprinkle the rice flakes on a flat tray and roll the prawns in the flakes, creating a thick coating of flakes around the fish paste. Heat the oil in a wok or saucepan to 350 degrees F (180 degrees C), or until a cube of bread dropped into the oil browns in 15 seconds.
Add the prawns in batches and deep-fry 2 minutes, or until crisp.