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Vermicelli Noodles (3.5 oz)
in room-temperature water for 30 minutes.
While waiting for the noodles to soak, marinate the
Jumbo Shrimp (10)
Sesame Oil (1 Tbsp)
Salt (1 tsp)
Chicken Stock Granules (1 tsp)
Ground White Pepper (1 dash)
. Allow the shrimp to marinate for 30 minutes.
Drain the noodles then pat them dry with a paper towel.
Wrap each shrimp in 7 to 8 strands (pinch a small amount) of vermicelli noodles.
Cooking Oil (as needed)
in a wok over medium-high heat to deep-fry the shrimp. Deep-fry about 2 shrimp at a time to avoid overcooking them. Fry them until they are golden brown, which takes less than a minute.
Place the fried shrimp on paper towels or on a cooling rack over a cookie sheet.
Serve immediately with
Sweet Chili Sauce (to taste)
on the side.
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