Super crispy fried vermicelli noodles wrapped around large, juicy shrimp. These Thai-style Deep-Fried Shrimp Wrapped in Vermicelli Noodles (Goong Sarong) make for an irresistible yet simple appetizer or snack.
Goong Sarong (or Kung Sarong) is a Thai appetizer featuring large shrimp wrapped in thin noodles, then deep-fried to perfection. They are elegant enough for a fancy dinner party, yet simple enough to be served as a snack.
"Kung" means shrimp in Thai, and "sarong" refers to the fabric that is typically wrapped around the waist. The name of the dish basically describes the noodles being wrapped around the shrimp like a sarong.
The noodles are super crispy while the shrimp is juicy and succulent. Goong Sarong pairs perfectly with Sweet Chili Sauce.
You can use any type of noodle to make this dish as long as the noodles are thin and strong enough. Rice vermicelli is a popular option along with thin egg noodles. Rice vermicelli is slightly more delicate and crispy while egg noodles are a bit more crunchy.
How to Make Goong Sarong
Soak 100g of uncooked rice vermicelli noodles in room-temperature water for 30 minutes.
While waiting for the noodles to soak, we will marinate the shrimp. This recipe calls for 10 extra-large or jumbo shrimp (peeled and deveined; tail on).
Before marinating the shrimp, pat the shrimp dry. Make sure you dry the shrimp tails with a paper towel as well - water tends to get trapped there and may cause the hot oil to spatter when you deep-fry it when which can be quite dangerous.
Marinate the shrimp in 1 tablespoon sesame oil, 1 teaspoon salt, and 1 teaspoon chicken stock granules (optional, but highly recommended), and a dash of ground white pepper. Allow the shrimp to marinate for 30 minutes.
Drain the noodles, then allow them to air-dry in the colander for about 15 more minutes. Gently pat the noodles dry with a paper towel to absorb any excess water.
Wrap each shrimp in 7 to 8 strands of the vermicelli noodles (no need to count the noodles; just pinch a small amount and try to pick up some long strands). If you find that the noodles are too sticky to handle, toss them in about ½ a teaspoon of sesame oil to help separate the strands.
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Wrapping the shrimp in the noodles may take some practice but don't give up! It does not have to look pretty by any means (as demonstrated by my sloppy wrapping in the photo below).
Heat enough cooking oil in a wok to deep-fry the shrimp.
To make sure it is hot enough, test by deep-frying a few strands of any leftover vermicelli noodle that didn't make it onto a shrimp. The noodle should puff up almost immediately.
Deep-fry the shrimp until they are golden brown. They will take less than a minute to cook so I don't recommend frying more than 2 at a time to avoid overcooking any of them.
Place the fried shrimp on paper towels or on a cooling rack over a cookie sheet.
Serve immediately with Sweet Chili Sauce on the side, and a few cilantro leaves on the top just for color if you wish.
Enjoy!
Frequently Asked Questions
Store any leftover shrimp in an airtight container in the fridge. It will keep for about 3 - 4 days.
To regain the crunchy texture of the noodles, re-heat the shrimp in a toaster oven for 1 - 2 minutes, or in the oven at 350°F for 10 minutes.
Yes, you can, but it will be a bit more of a challenge to wrap the noodles around the shrimp.
Deep-Fried Shrimp Wrapped in Vermicelli Noodles (Goong Sarong)
Ingredients
- 100 g uncooked rice vermicelli noodles
- 10 shrimp extra-large or jumbo, peeled and deveined, tail on
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon chicken stock granules optional
- Dash ground white pepper
- Cooking oil for deep frying
- Sweet chili sauce for serving
Instructions
- Soak rice vermicelli noodles in water for 30 minutes.
- While waiting for the noodles to soak, marinate the shrimp in sesame oil, salt, chicken stock granules, and ground white pepper. Allow the shrimp to marinate for 30 minutes.
- Drain the noodles then pat them dry with a paper towel.
- Wrap each shrimp in 7 to 8 strands of the vermicelli noodles (no need to count the noodles; just pinch a small amount and try to pick up some long strands). If you find that the noodles are too sticky to handle, toss them in a little sesame oil to help separate the strands.
- Heat enough cooking oil in a wok over medium-high heat to deep-fry the shrimp.
- Deep-fry the shrimp until they are golden brown. Place the fried shrimp on paper towels or on a cooling rack over a cookie sheet.
- Serve immediately with Sweet Chili Sauce on the side.
Indianfoods says
Great post. Excellent recipes in your sites.
Foods!
Char says
Thank you! 🙂