Vietnamese Recipes & Cuisines (Seafood)

Shrimps in Rice Vermicelli Wrap Recipe

Ingredients : Serves 4

80 g


2 teaspoons

2 cloves

1/2 teaspoon

100 g

2 eggs

1 teaspoon

2 tablespoons

Dried rice vermicelli

Fresh medium shrimps (about 300 g)

Crushed coriander roots and stems

Garlic, minced

Freshly ground black pepper




Oil for deep frying

Method :
  • 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.

  • 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.

  • Divide the rice vermicelli into 16 portions. Arrange each portion in a straight line on a cotton towel and wrap each shrimp individually.

  • 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.

  • Serve with plum sauce or sweet Vietnamese chili sauce.

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