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 Chilli Sauce - GF
Instructions
Soak the noodles in water for 15 minutes and drain.
Season the shrimps with paprika, salt and pepper.
Heat enough oil in deep fryer to 360 degrees F.
Grab a few strands of the noodles and wrap around each shrimp and place them on a plate. Sprinkle cornstarch over the wrapped shrimps.
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.
Transfer them to a platter with paper towels.
Serve with a gluten free dipping sauce. Yummy!
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-noodle-wrapped-shrimps/