Fried Vermicelli Noodle Prawns with Yuzu & Toasted Sesame Dressing (Essential Gluten-Free)
I really like the taste and texture of fried rice noodles. They also make a nice coating for flash-fried ingredients like fish. Don't worry too much if the noodles don't coat the filling fully; the cornflour and egg seal the fish. The purpose of the vermicelli is to puff slightly for a lovely spiky texture. Yuzu is an Asian fruit that looks like a yellow tangerine and has a sharp taste similar to lemon. You can buy bottled juice in larger supermarkets and Asian shops. If you can't find it, then a 50:50 mix of satsuma or tangerine juice mixed with lime or lemon juice is okay.
Ingredients
- vegetable oil, for deep-frying (see note about contamination on page 8)
- 80 g Gluten-Free fine rice vermicelli
- 2 tbsp cornflour, arrowroot or tapioca starch
- 2 medium free-range eggs, beaten
- 180 g freshwater prawns, about 12 shelled, intestinal tract removed and dried on kitchen paper
For the Dipping Sauce
- 4 tbsp Yuzu juice
- 2 tsp sesame oil
- 2 tbsp Mirin
- 1 tbsp Gluten-Free tamari sauce
- 1 tbsp fresh ginger, very finely chopped
Instructions
- Heat the oil to 180C in a deep-fat fryer or deep-sided pan, one-third full with oil.
- In a large bowl, break up the vermicelli into 1-2 cm pieces.
- Put the cornflour and the beaten eggs into separate bowls.
- Coat the prawns first in the cornflour, then the egg, then the vermicelli, pressing them onto the prawns.
- Fry 5 or 6 prawns at a time for 3 minutes, until well puffed and a light golden colour. Let the oil get back up to 180C and cook the rest of the prawns in batches.
- Meanwhile, combine all the ingredients for the dipping sauce in a bowl and mix well.
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Notes
In association with Coeliac UK
Nutrition
601
Calories
52G
Fat
4G
Saturates
2G
Sugars
609G
Salt
9G
Protein
28G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
