Tiger prawns fried in young green rice flakes

Tiger prawns fried in young green rice flakes

By
From
The Food of Vietnam
Serves
4
Photographer
Alan Benson

Hanoi is the only place in Vietnam that produces young green rice flakes, and is famous for it. The young glutinous rice grains are harvested green, when not yet mature. They are roasted, then pounded flat, and can be eaten as is, or used in cakes or cooked with seafood. You can purchase green rice flakes at your local Asian market. They are known in Vietnamese as ‘com’, pronounced ‘kohm’.

Ingredients

Quantity Ingredient
150g young green rice flakes
300g pork paste, (available from Asian butchers; see tip)
500g large raw tiger prawns, peeled and deveined, heads and tails attached
vegetable oil, for deep-frying

Method

  1. Sprinkle the rice flakes over a flat tray.
  2. With oiled hands, take a heaped tablespoon of the pork paste. Shape the paste around the body of one prawn, leaving the head and tail uncovered, and pressing the paste tightly to coat the prawn evenly.
  3. Repeat with the remaining paste and prawns.
  4. Roll the prawns in the rice flakes, creating a thick coating of flakes around the pork paste. (It’s okay for the coated prawns to sit for a short time while the oil is heating.)
  5. Half-fill a large wok or deep saucepan with oil and heat to 180°C, or until a cube of bread dropped into the oil turns brown in 15 seconds.
  6. Add the prawns in batches and fry for 3 minutes each batch, or until the coating is crisp. Drain on paper towels and serve warm.

Tip

  • If you can’t get pork paste, pound 200 g minced pork, 1/ 2 tablespoon sea salt and a pinch of ground white pepper to a smooth paste using a large mortar and pestle.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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