Crunchy Thai prawns

1 Dec

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I have been a bit away from the blog this week, and I’m sorry for that. It was my penultimate week of study, and it has been a bit busy (well, to be honest, I was most of all tired).

So today, a quick recipe with rice vermicelli and prawns.

Ingredients:

-100gr of cooked prawns
-100 gr of rice vermicelli
-Sunflower oil

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The first step is to boil water and cook the rice vermicelli.
Then, you have to shell the prawns but you need to keep the tail.

Finally, you have to roll the vermicelli around the prawns when they’re cooked.

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Put the sunflower oil inside a pan, let it boil and add the prawns one by one. I used a slotted spoon to avoid that the rice vermicelli stuck at the bottom of the pan while frying.

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Put the prawns on a thick tissue so that it can soak up the fat excess.

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You can finally serve it with a sweet and sour sauce, or a kind of Indian one and even a sauce made with peanuts. I made one with orange juice and soy sauce.

One Response to “Crunchy Thai prawns”

  1. Austin December 8, 2012 at 07:55 #

    I always spent my half an hour to read this blog’s content every day along with a mug of coffee.

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