GREEN RICE FRIED PRAWN
Serves 4 as an entree
- 12 tiger prawns peeled, headless, leaving the last section of the tail attached.
- 250 of Green rice flakes(1)
- 1 Butter lettuce.
- Vietnamese mint, garden mint, coriander,spear mint
- 50 ml Fish sauce(2)
- Carrot julienne
- Papaya julienne
- 200 ml water
- 100 gram sugar
- 150 ml vinegar
- ½ cup rice flour
Nuoc Cham Dipping Sauce:
- 500 ml water
- 250gram sugar
- 460 ml fish sauce
- 150 ml lime juice
- 1 chili sliced
Mix them all together and taste
- 1 cup Rice flour,
- ½ cup tempura flour,
- 100 ml soda water (added as needed)
Make several small incisions in the belly of the prawn tail straighten the prawn by stretching the flesh into a longer more even shape.
Combine flours together and slowly add soda water while whisking together. Add enough soda water until it forms a batter that holds its form, coats, your finger when dipped. Keep chilled in the fridge or on ice.
To pickle carrot and papaya, whisk sugar with water until sugar dissolve, add vinegar and then add carrot papaya julienne. Keep it in fridge, ready to use after 1 hour
Holding the tail, dip prawns into the in fish sauce, then with rice flour, dip in tapioca batter, and then cover in green rice flakes.
Deep fry prawns at 180oc for 1 min 30 seconds, drain the prawns thoroughly on absorbent paper tray with paper.
Serve the prawns with butter lettuce, herbs, pickled carrot and papaya, and dipping sauce.
(1) Green rice: This rice is usually served to celebrate the new season of rice and is a staple at the Tet or Luna New Year feast! The rice is picked green and pounded to make it flat.
(2) We use fish sauce from the picturesque island of Phu Quoc, the home of the worlds best Nuoc Mam. The fish sauce should be labeled Nuoc Mam Nhi this means it is the first pressing or equivalent of the ‘extra virgin’ of fish sauce. To judge the quality of a fish sauce it should be crystal clear, deeply golden but not too dark and should create large bubbles when shaken, this indicates a viscous and rich sauce.