FRIED PRAWNS

When travelling, one thing you would make sure you haven't missed out is food. Apart from visiting the gorgeous landmarks and capturing the instagramable views, tasting the food and experiencing the culture of the people is a must do!

We venture to Thailand for historical sites and wandering about its magnificent temples which dated back as early as 16th Century are amazing.  Outside its sacred walls are sights that snaps you out of your historical vision--those colourful display of fruits and the aroma of food leads you towards a nook of more hidden treasures... "Foods for the Soul" 😊. I will leave you to do your homework on the bests of Thailand food as i share you one of its.

"Kung (Goong) Sarong" , Kung (Goong) means prawn or shrimp and Sarong means to wrap around of something, is a Thai dish made of deep fried prawn wrapped in egg noodles or rice vermicelli.  This is one of those many entrée you can delight yourself while exploring Thailand and it's easy to make too.

Here's how--

FRIED PRAWNS

Ingredients:

A dozen XL Prawns

Salt

Pepper

Marinate for at least 30 minutes

100g rice vermicelli

Oil for frying


Soak rice vermicelli  noodle in tap water until soft.  Then use it to wrap the shrimps.

Then deep fry prawns in oil.

Serve fried prawns with plum sauce.

Plum Sauce:

2 tbsp plum sauce

1 tbsp Tomato ketchup

1 tsp LKK superior light sauce

Dash of roasted seaame seeds

Heat sauce ingredients above in a pan and ready to use.
Pour in a dipping platter and add sesame seeds.

Enjoy!