Deep-Fried Prawns with Mung Bean Vermicelli, Version 1

대하튀김 daeha twigim
새우튀김 saeu-twigim

Servings: 4

Ingredients

2

pounds

prawns (4 to 8 large prawns)

4

ounces

mung bean vermicelli

3/4

cup

flour

1/4

cup

rice flour

2

each

eggs

1

teaspoon

salt

oil for deep frying

Procedure

Preparation

Peel and de-vein the prawns.

Butterfly the prawns by cutting down the back and a little more than halfway through.

Mix the flours together in a shallow bowl.

Crack the egg into a shallow bowl and beat lightly.

Chop the vermicelli into small pieces (a little smaller than short grain rice kernals) and place in a shallow bowl.

Arrange the bowls flour, egg, vermicelli.

Cook

Heat cooking oil to 350�.

Very lightly salt the prawns.

Dredge the prawns through the flour mix, dip in egg, then dredge through vermicelli.

Deep fry until vermicelli “puffs up” and reach a golden brown color (about 6 to 8 minutes).

Serve hot.