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.
- 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
- 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.