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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 100 g uncooked rice vermicelli noodles
- 10 shrimp (extra-large or jumbo, peeled and deveined, tail on)
- 1 tbsp sesame oil
- 1 tsp salt
- 1 tsp chicken stock granules (optional)
- Dash ground white pepper
- Cooking oil for deep frying
- Sweet chili sauce (for serving)
Instructions
- 1
Soak rice vermicelli noodles in water for 30 minutes.
- 2
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.
- 3
Drain the noodles then pat them dry with a paper towel.
- 4
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.
- 5
Heat enough cooking oil in a wok over medium-high heat to deep-fry the shrimp.
- 6
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.
- 7
Serve immediately with Sweet Chili Sauce on the side.