Ingredients
1 pound jumbo shrimps tails on, shelled and deveined
2 tablespoons Clabber Girl Cornstarch - GF
Thai Kitchen Rice Noodles - GF
paprika
salt and pepper
cooking oil for frying
FOR DIPPING:
Mae Ploy Sweet Chili Sauce - GF
Instructions
<ol>
<li>Soak the noodles in water for 15 minutes and drain.</li>
<li>Season the shrimps with paprika, salt and pepper.</li>
<li>Heat enough oil in deep fryer to 360 degrees F.</li>
<li>Grab a few strands of the noodles and wrap around each shrimp and place them on a plate. Sprinkle cornstarch over the wrapped shrimps.</li>
<li>Pick the shrimps one by one with your hand and slowly drop them in hot oil. Fry between 45 seconds to a minute or until the noodles become crispy. Fry them in batches and do not overcrowd.</li>
<li>Transfer them to a platter with paper towels.</li>
<li>Serve with a gluten free dipping sauce. Yummy!</li>
</ol>
