Name: Goong Sarong (Deep-Fried Shrimp Wrapped in Vermicelli Noodles)
Total time: PT3600.0S
Yield: 10
Ingredients: 100 gram Vermicelli Noodles; 10 Jumbo Shrimp; 1 tablespoon Sesame Oil; 1 teaspoon Salt; 1 teaspoon Chicken Stock Granules; 1 dash Ground White Pepper; as needed Cooking Oil; to taste Sweet Chili Sauce

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Goong Sarong (Deep-Fried Shrimp Wrapped in Vermicelli Noodles)

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Wok & Skillet

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Super crispy fried vermicelli noodles wrapped around large, juicy shrimp. These Thai-style Deep-Fried Shrimp Wrapped in Vermicelli Noodles (Goong Sarong) make for an irresistible yet simple appetizer or snack.

1HR

Total Time

$0.45

Cost Per Serving

Ingredients

Servings

us / metric

3.5 oz

Vermicelli Noodles

Jumbo Shrimp

peeled, deveined and tail on

or Extra-Large Shrimps

1 Tbsp

Sesame Oil

1 tsp

Salt

1 tsp

Chicken Stock Granules

optional

1 dash

Ground White Pepper

as needed

Cooking Oil

for deep frying

to taste

Sweet Chili Sauce

for serving

Nutrition Per Serving

VIEW ALL

Calories

Fat

1.9 g

Protein

5.4 g

Carbs

7.8 g

Author's Notes

Pat the shrimp dry before marinating them. Water tends to get trapped in the shrimp tails and may cause the hot oil to spatter when you deep-fry it. You can use shrimp without a tail.

To make sure the oil is hot enough, test by deep-frying a few strands of any leftover vermicelli noodle. The noodle should puff up almost immediately.

If the noodles are too sticky to handle, toss them in a little sesame oil.

Store any leftover shrimp in an airtight container in the fridge. It will keep for about 3–4 days, and re-heat the shrimp in a toaster oven for 1-2 minutes, or in the oven at 350 degrees F (180 degrees C) for 10 minutes.