Photograph of the finished Seaweed-Crusted Fried Prawns

Vietnam · Tôm chiên rong biển

Seaweed-Crusted Fried Prawns

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 2.6 lb
  • Photograph of Nori seaweed Nori seaweed 24 leaves
  • Photograph of Cornstarch Cornstarch 6.3 oz
  • Photograph of Flour Flour 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 4 ¾ cups
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Mayonnaise Mayonnaise 5.6 oz
  • Photograph of Lime Lime 2

Method

  1. 1 Peel the shrimp, leaving the tails intact, then make incisions along the belly, season with salt and pepper, and pat dry.
  2. 2 Cut the seaweed into 2 cm wide strips and wrap them around the body of each shrimp.
  3. 3 Brush a little water onto the edges of the seaweed strip to help it stick firmly to the shrimp's body.
  4. 4 Mix the wheat flour with cornstarch and cold water to form a thick, creamy paste.
  5. 5 Dip the shrimp in the batter and then deep-fry at 175 degrees for 2 minutes and 30 seconds until the batter is crispy and fluffy.
  6. 6 Dip in the batter instead of coating with breadcrumbs so that the crust is thin and the seaweed color is still visible.

With an appliance

  • Air fryer 30 min

    Replace step 5 with dry powder instead of paste, spray with oil, then steam in a hot air oven at 195 degrees for 8 minutes.

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