대하튀김 daeha twigim
prawns (4 to 8 large prawns)
mung bean vermicelli
oil for deep frying
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.
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).