Ingredients: (Serves 4)
1 package very thin rice vermicelli (“rice stick”)
Ample vegetable or peanut oil for deep frying
1/2 lb. small peeled shrimp, raw with tails left on
minced garlic clove
4 - 5 tablespoons tomato ketchup (originally tamarind paste)
1 cup sugar
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon paprika
2 sliced green onions
3 tablespoons fresh Cilantro leaves
Take a plastic bag and a pair of scissors and cut up the noodles inside it.
Tear completely apart, or they won’t cook evenly. I noticed some of mine were not puffed up and they are inedible - tough as barbed wire. Note: you will be sweeping up little strands of rice stick off the floor for weeks.
Heat oil in a wok until it’s very hot, and deep-fry noodles in small batches. Be careful, as the noodles puff up very quickly and must be removed immediately with a slotted spoon and placed on paper towels to drain. Set aside.
Reduce heat and drain off excess oil from the wok. Add garlic, shrimp, stir-fry until golden. Remove to another dish.
In another pan, (a small frying pan will do) combine the ketchup, sugar, lime juice, salt and paprika and stir until sugar has dissolved.
Using the cooled wok, toss the noodles with half the sauce, put on platter, then toss the shrimp with the rest of the sauce, place on top of the noodles, sprinkle with green onions and cilantro.