APPETIZER

"GOONG SARONG" (DEEP FRIED PRAWNS WRAPPED IN VERMICELLI) WITH COCONUT MANGO SALSA

"Goong Sarong"

Ingredients

 200g fresh prawns

 100g vermicelli / rice noodles
 1 tbsp chopped coriander root
 2 tbsp chopped garlic
 1 tsp black pepper
 1 cup vegetable oil

Dipping Sauce

 2 tbsp hoisin sauce

 1 tbsp ketchup

Preparation

1. Peel the prawns, but leave the hard tail in tact. Remove the dark vein.
2. Pound the coriander and garlic in a mortar until a paste is formed. This can also be done in a
blender or food processor. Add a little oil if necessary. Add the pepper and the shrimp to the
marinade, mix well and let marinate.
3. Soak the noodles in the hot water until soft and then drain. Remove a shrimp from the marinade
and wrap with some strands of vermicelli until the shrimp is covered in a 'sarong'. Repeat until
all the shrimps have been covered. Fry in hot oil until the vermicelli are brown and crunchy.
4. Drain on a paper towel and serve with small bowls of warm plum sauce and ketchup.

COCONUT MANGO SALSA

Ingredients

 1 small chilli, deseeded, finely chopped

 50g fresh coconut, shaved
 2 tbs coriander leaves, finely chopped
 150g mango, flesh diced
 1 small red onion, finely chopped
 1 tbs lime juice
 1 pc. Cucumber

Preparation

Place all ingredients in a bowl and toss gently to combine. Season with sea salt flakes. Taste and adjust
seasoning as necessary – add a little extra chilli and lime juice, if desired. Serve immediately.