Camarões vietnamitas empanados com flocos de arroz verde

Ingredientes

• 1 pound head on prawns, shell on, deveined
• 1/2 teaspoon salt
• salt and freshly ground pepper
• 1 large egg, cold
• 1 cup rice flour
• 1/4 cup club soda, cold
• 3/4 cup green rice flakes
• 2 quart vegetable oil for deep frying
• 1 head of butter lettuce
• 1 handful of Thai basil
• 1 handful of Vietnamese mint
• 1 handful of peppermint
• 1 handful of of perilla leaves
• 2 tablespoons fish sauce
• 1/4 cup water
• 3 tablespoons sugar
• 1 tablespoon fresh lime juice
• 2 garlic cloves, finely chopped
• 1 red bird's eye chili, thinly sliced

Modo de preparo

1. 1

   To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.

2. 2

   Whisk rice flour, egg, 1/2 teaspoon salt, and club soda in a large bowl until smooth.

3. 3

   Place green rice flakes in a shallow bowl.

4. 4

   Season prawns with salt and pepper and put them in a separate bowl.

5. 5

   Heat oil n a large saucepan to 350-375 degrees F.

6. 6

   Dip a prawn into the batter, roll it in green rice flakes until completely coated. Repeat with another two prawns.

7. 7

   Lower the prawns into the oil and fry for 2-3 minutes until golden. Remove the prawns from oil and drain on a plate lined with paper towel. Repeat with remaining prawns.

8. 8

   Serve immediately with lettuce, fresh herbs, and nuoc cham.