Prawns fried in young green rice flakes recipe (tom chien com)

Back to search results

Created by Luke Nguyen

Add a comment

Enlarge text

Rate this recipe

Cuisine: Vietnamese

Ingredients

500g large raw tiger prawns
300g (101/2 oz) pork paste (from Asian butcher)
150g (51/2 oz) young green rice flakes
Vegetable oil, for deep-frying

View conversion table

Preparation

Peel the body of the prawns, leaving the heads and tails intact, then devein them.

With oiled hands, take a heaped tablespoon of pork paste. Shape the paste around the body of one prawn (leaving the head and tail uncovered), pressing it tightly to coat the prawn evenly.

Repeat with the remaining paste and prawns.

Sprinkle the rice flakes on a flat tray and roll the prawns in the flakes, creating a thick coating of flakes around the pork paste.

Heat the oil in a wok or saucepan to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.

Add the prawns in batches, and deep-fry, for 2 minutes or until crisp.

If you enjoyed this Prawns fried in young green rice flakes recipe (tom chien com) then browse more Vietnamese recipes, appetiser recipes, seafood recipes, entertaining recipes, nut-free recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

Vietnamese Restaurants

Displaying 10 of 273 Vietnamese Restaurants.

	Restaurant	Book Online	Suburb
1.	Le Bich		Balmain
2.	Thy Thy 1		Richmond
3.	Kinh Do		Macquarie
4.	Pho Phu Quoc		Dickson
5.	Tu Do		O'Connor
6.	Phi Yen		Northbridge
7.	Viet Hoa		Perth
8.	Vietnam Restaurant		Pennington
9.	Green Papaya		East Brisbane
10.	Binh Minh		Richmond

View all Vietnamese restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.