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new from Phil Vickery

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essential gluten-free

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175 recipes that will
revolutionise your diet

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essential gluten-free

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in association with Coeliac UK

with Bea Harling BSc

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essential gluten-free

  • Home
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  • (May 2016)
  • Fried Vermicelli Noodle Prawns With Yuzu & Toasted Sesame Dressing (Essential Gluten-Free)

Fried Vermicelli Noodle Prawns With Yuzu & Toasted Sesame Dressing (Essential Gluten-Free)

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 10-12 mins
  • Difficulty: Moderate
  • Print Recipe:
Fried Vermicelli Noodle Prawns With Yuzu & Toasted Sesame Dressing (Essential Gluten-Free)

I really like the taste and texture of fried rice noodles. They alsomake a nice coating for flash-fried ingredients like fish. Don't worrytoo much if the noodles don't coat the filling fully as it's the cornflourand egg that seal the fish; the purpose of the vermicelli is to puffslightly for a lovely spiky texture.

Yuzu is an Asian fruit that looks like a yellow tangerine andhas a sharp taste similar to lemon. You can buy bottled juice in largersupermarkets and Asian shops. If you can't find it, then a 50:50 mixof 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)
  • 75-80g GF fine rice vermicelli
  • 2 tablespoons cornflour, arrowroot or tapioca starch
  • 2 medium eggs, beaten
  • 180g (about 12) freshwater prawns, shelled, intestinal tract removed and dried on kitchen paper
  • For the Dipping Sauce
  • 4 tablespoons yuzu juice
  • 2 teaspoons sesame oil
  • 2 tablespoons mirin
  • 1 tablespoon Gluten-Free tamari sauce
  • 1 tablespoon very finely chopped fresh ginger

Method

  • Heat the oil to 180C in a deep-fat fryer or deep-sided pan f: lied one-third full with oil.
  • In a large bowl, break up the vermicelli into 1-2cm pieces.
  • Put the cornflour in a small bowl and the beaten eggs into a separate bowl.
  • Coat the prawns first in the starch, then the egg, then the vermicelli, pressing them onto the prawns.
  • Fry 5 or 6 prawns at a time for 3-4 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 together well.

Phil's Tips

if you use a ready-made commercial flour it may already have xanthan gum
added, so you won't need more; different flours also require different quantities of liquid,
so remember to adjust the recipe to get the right texture.

You can use mini loaf tins to shape the dough for the rolls. They look good with a small
slash on top and you can serve them warm still in their paper cases, if using. 

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