Rice Noodle Shrimp with Asian Dip

Ingredients

• 480 g raw medium-sized peeled shrimp without heads (16 raw medium-sized shrimp)
• Salad
• pepper (ground)
• 200 g rice noodles (or glass noodles)
• 4 egg whites
• 500 ml plant oil (for frying)
• 1 Garlic clove
• 2 dried red chili peppers
• 2 tbsp mild red wine vinegar
• 2 tbsp Lime juice
• 1 tbsp sugar

Instructions

1. 1.

   Peel the shrimp, leave the tail fins on, slit lengthwise on top and remove the dark vein. Also slit the belly side so the shrimp stay straight later. Season the shrimp with salt and pepper.

2. 2.

   Cut the rice noodles into about 2 cm pieces with scissors and place them in a bowl. Whisk the egg whites. Heat the plant oil in a wok to 180°C.

3. 3.

   Using a fork, first dip the shrimp in the egg white, let it drip slightly, then coat with the noodle pieces and fry in two batches in hot oil for about 2 minutes until golden yellow. Drain on kitchen paper. Serve immediately with chili dip.

4. 4.

   Peel and finely chop the garlic. Crush the chilies in a mortar. Put garlic and chili in a small pot, add about 150 ml water, vinegar, lime juice and sugar, bring to a boil and let simmer gently for about 10 minutes.