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Soak the rice vermicelli in warm water for
5 to 10 minutes until soft. Drain and set aside.
-
Peel and devein the shrimps, leave the
tails intact.
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Mix the coriander roots, garlic and black
pepper together. Rub the mixture onto the shrimps.
-
Beat the flour and eggs together to make a
batter. Add salt and mix well. Dip the shrimps in the batter to coat
thoroughly.
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Divide the rice vermicelli into 16
portions. Arrange each portion in a straight line on a cotton towel and
wrap each shrimp individually.
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Heat the oil in a wok over high heat until
very hot and gently lower the shrimps into the oil, a few at a time,
making sure that the rice vermicelli sticks to the shrimps.
-
Deep fry for 2 to 3 minutes each until
golden brown and crispy. Remove and drain on paper towels.
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Serve with plum sauce or sweet Vietnamese chili
sauce.