Tom Rang Muoi (Vietnamese Style Crispy Salted Prawns)
- 1 pound Prawns, Head On
- 1- 1/2 Tablespoon Kosher Salt
- Vegetable Oil, For Frying
- 1 cup Rice Flour (or Cornstarch, Tempura Powder, Etc.)
- 1/4 cups Green Scallions, Sliced
- 1 whole Red Chili Pepper, Sliced
- Devein the prawns while keeping the shells intact.
- This can be done by using a sharp knife to slice the backs of the prawns.
- Remove and discard the veins.
- Using kitchen shears, snip off the antennae and legs.
- Place the prawns in a colander and run cool water over them.
- Gently shake to drain the water and use paper towels to dry off excess moisture.
- Sprinkle salt over the prawns, tossing well to cover each prawn.
- Place the colander with prawns (with a bowl underneath to catch any excess fluid) in the refrigerator for 10 minutes.
- In a large pot (or deep fryer), preheat oil to 375 degrees F.
- Remove prawns from the refrigerator and sprinkle rice flour all over.
- Toss the prawns to coat and sift to get rid of any extra flour.
- In batches, carefully add the prawns into the hot oil and cook for about 2-3 minutes or until lightly golden and crispy.
- Transfer the fried prawns to a paper towel-lined plate.
- When the grease has been drained, gently toss the prawns with scallions and chilies.
- Serve immediately.
prawns, kosher salt, vegetable oil, flour, green scallions, red chili pepper
Taken from tastykitchen.com/recipes/main-courses/tc3b4m-rang-mue1bb91i-vietnamese-style-crispy-salted-prawns/ (may not work)