Koong Sarong (Deep-fried Prawns Wrapped with Vermicelli Noodles)
Koong Sarong (Deep-fried Prawns Wrapped with Vermicelli Noodles)
Ingredients
For the Koong Sarong
- 1 pound large fresh prawns, peeled, deveined, tails left on
- 1 teaspoon savory seasoning powder
- 1 tablespoon dark soy sauce
- 4 ounces thin yellow egg noodles
- 1/4 cup vegetable oil, for soaking noodles
- 4 cups vegetable oil, for deep-frying, or as needed
For the Dipping Sauce
- 1/2 cup Kewpie mayonnaise, mild type
- 1/4 cup ketchup
- 1 tablespoon tobiko
For Garnish
- 1 fresh cilantro, sprig, or parsley
Instructions
- 1
Prepare the prawns: Peel and devein the prawns, leaving the tails intact. Rinse them thoroughly under cold water and pat dry with paper towels. In a medium bowl, marinate the prawns with the savory seasoning powder and dark soy sauce. Mix well to ensure each prawn is evenly coated. Let marinate for 15 minutes.
⏱️ 20 min
- 2
Prepare the noodles: Place the thin yellow egg noodles in a shallow tray or dish. Drizzle 1/4 cup of vegetable oil over the noodles and gently toss to coat. This will help prevent them from sticking together and make them more pliable for wrapping.
⏱️ 5 min
- 3
Wrap the prawns: Take one marinated prawn. Carefully take a small bundle of oiled noodles and wrap them tightly around the body of the prawn, starting from just below the head and working towards the tail, leaving the tail exposed. Ensure the noodles are wrapped securely so they don't unravel during frying. Repeat with the remaining prawns.
⏱️ 15 min
- 4
Prepare the dipping sauce: In a small bowl, combine the Kewpie mayonnaise and ketchup. Stir until well combined. Gently fold in the tobiko.
⏱️ 5 min
- 5
Deep-fry the prawns: Heat 4 cups of vegetable oil (or enough to submerge the prawns) in a deep pot or wok over medium-high heat until it reaches 350°F. Carefully place a few wrapped prawns into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, or until the noodles are golden brown and crispy, and the prawns are cooked through.
⏱️ 10 min•🌡️ 350
- 6
Drain and serve: Using a slotted spoon, remove the fried prawns from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining prawns. Serve immediately with the prepared dipping sauce and garnish with a fresh cilantro or parsley sprig.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Koong Sarong (Deep-fried Prawns Wrapped with Vermicelli Noodles)
Ingredients
For the Koong Sarong
- 1 pound large fresh prawns, peeled, deveined, tails left on
- 1 teaspoon savory seasoning powder
- 1 tablespoon dark soy sauce
- 4 ounces thin yellow egg noodles
- 1/4 cup vegetable oil, for soaking noodles
- 4 cups vegetable oil, for deep-frying, or as needed
For the Dipping Sauce
- 1/2 cup Kewpie mayonnaise, mild type
- 1/4 cup ketchup
- 1 tablespoon tobiko
For Garnish
- 1 fresh cilantro, sprig, or parsley
Instructions
- 1
Prepare the prawns: Peel and devein the prawns, leaving the tails intact. Rinse them thoroughly under cold water and pat dry with paper towels. In a medium bowl, marinate the prawns with the savory seasoning powder and dark soy sauce. Mix well to ensure each prawn is evenly coated. Let marinate for 15 minutes.
⏱️ 20 min - 2
Prepare the noodles: Place the thin yellow egg noodles in a shallow tray or dish. Drizzle 1/4 cup of vegetable oil over the noodles and gently toss to coat. This will help prevent them from sticking together and make them more pliable for wrapping.
⏱️ 5 min - 3
Wrap the prawns: Take one marinated prawn. Carefully take a small bundle of oiled noodles and wrap them tightly around the body of the prawn, starting from just below the head and working towards the tail, leaving the tail exposed. Ensure the noodles are wrapped securely so they don't unravel during frying. Repeat with the remaining prawns.
⏱️ 15 min - 4
Prepare the dipping sauce: In a small bowl, combine the Kewpie mayonnaise and ketchup. Stir until well combined. Gently fold in the tobiko.
⏱️ 5 min - 5
Deep-fry the prawns: Heat 4 cups of vegetable oil (or enough to submerge the prawns) in a deep pot or wok over medium-high heat until it reaches 350°F. Carefully place a few wrapped prawns into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, or until the noodles are golden brown and crispy, and the prawns are cooked through.
⏱️ 10 min•🌡️ 350 - 6
Drain and serve: Using a slotted spoon, remove the fried prawns from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining prawns. Serve immediately with the prepared dipping sauce and garnish with a fresh cilantro or parsley sprig.
⏱️ 5 min