Green Rice Fried Prawn

Name: Green Rice Fried Prawn
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 12 tiger prawns; 250 green rice flakes; 1 butter lettuce; Vietnamese mint; 50 milliliters fish sauce; carrot julienne; papaya julienne; 200 milliliters water; 100 grams sugar; 150 milliliters vinegar; ½ cup rice flour; oil; 500 milliliters water; 250 grams sugar; 460 milliliters fish sauce; 150 milliliters lime juice; 1 chili; 1 cup rice flour; 1/2 cup tempura flour; 100 milliliters soda water

User Reviews

4.9

141 reviews

Excellent

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 30 mins
Servings
4 servings
Course
Main Course
Cuisine
Vietnamese

Green Rice Fried Prawn

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

12 tiger prawns peeled, headless, leaving the last section of the tail attached
250 green rice flakes
1 butter lettuce
Vietnamese mint garden mint, coriander,spear mint
50 milliliters fish sauce
carrot julienne
papaya julienne
200 milliliters water
100 grams sugar
150 milliliters vinegar
½ cup rice flour
oil

NUOC CHAM DIPPING SAUCE

500 milliliters water
250 grams sugar
460 milliliters fish sauce
150 milliliters lime juice
1 chili sliced

TAPIOCA BATTER

1 cup rice flour
1/2 cup tempura flour
100 milliliters soda water added as needed

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Instructions

Make several small incisions in the belly of the prawn tail straighten the prawn by stretching the flesh into a longer even shape.
Combine flours together and slowly add soda water while whisking together. Add enough soda water until a it forms a batter that holds its form on 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 180°C/ 356° F 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.

Nuoc Cham Dipping Sauce

Mix all the ingredients together and taste

Notes

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.
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.