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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
- 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!
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