Prawns Fried In Young Green Rice Flakes Tom Chien Com Food

SHRIMP FRIED RICE - COM CHIEN TOM

Steps:

• Heat 1/2 tbp of the oil in wok; pour in egg and swirl gently to set and form a thin omelet; when cooked, transfer to a large bowl and shred.
• Heat 1 tbsp oil in the wok and cook the garlic with half of the chopped onion until light brown; add the shrimp and stir-fry until opaque, curled and cooked through; remove to the bowl.
• Heat 1 tbsp oil in the wok and saute the remaining chopped onion with the green onions; add the cooked rice and heat through, stirring constantly.
• Add the contents of the bowl, along with oyster sauce, salt and pepper, and stir-fry until the rice turns slightly golden.
• Garnish with cilantro sprigs before serving.
• Serve with soy sauce or Nuoc Mam if desired.

SOUTHERN-FRIED PRAWNS

Steps:

• To prepare the prawns, mix the buttermilk, garlic granules and ground ginger together in a bowl. Add the prawns and stir to coat, then chill for at least 30 mins or overnight.
• Meanwhile, make the coating by combining all of the ingredients with a pinch of salt in a shallow dish. Set aside.
• Allow any excess buttermilk marinade to drip off the prawns, then dip in the coating mixture, turning to ensure an even covering.
• Heat a deep-fat fryer no more than a third full of oil to 180C. Or, heat the oil to a depth of 10cm in a pan until a cube of bread sizzles and turns golden in 30 seconds. Carefully lower 3-4 prawns into the oil at a time and deep-fry for 2 mins, or until crisp and golden. Transfer to a plate lined with kitchen paper using a slotted spoon, then season and sprinkle with the coriander leaves and lemon zest, if you like. Serve with the hot gumbo dip (see below) and some lemon wedges for squeezing over.