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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.
Servings 4
Calories 601 kcal
Prep Time20 mins
Cook Time10 mins
Total Time30 mins

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.
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

Slide book Essential Gluten-Free 175 recipes that will revolutionise your diet. In association
with Coeliac UK
Nutrition Facts
Fried Vermicelli Noodle Prawns with Yuzu & Toasted Sesame Dressing (Essential Gluten-Free)
Amount per Serving
Calories
601
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Cholesterol
 
57
mg
19
%
Sodium
 
609
mg
26
%
Potassium
 
142
mg
4
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword prawns
Course Classic Main Courses, Essential Gluten-Free (Book), Main Course
Cuisine Autumn, Spring, Summer, Winter
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