Goong Hom Sabai Recipe

Prepare prawns

Rinse prawns and pat dry with paper towels. Leave tail attached for presentation. Make a shallow incision along the back and remove vein if not already deveined.

Make filling

In a bowl combine minced garlic, minced shallot, light soy sauce, white pepper, sugar, chopped cilantro and cornstarch. Stir to a uniform paste. Toss prawns in the mixture so each prawn is lightly coated. Let marinate 10 minutes in the refrigerator; do not over-marinate or prawns will firm up.

Prepare sealing paste

Mix 2 tablespoons flour with 2 teaspoons water to form a thin paste for sealing the wrappers; set aside.

Wrap prawns

Lay a spring roll sheet on a clean surface with a corner pointing toward you (diamond shape). Place one marinated prawn near the bottom corner with the tail extending out past the corner. If desired, add a small amount (about 1/2 tsp) of the garlic-shallot filling along the prawn body for extra flavor. Fold the bottom corner up over the prawn, fold in the two side corners snugly, then roll tightly toward the top corner, leaving the tail exposed. Brush the final corner edge with the flour paste to seal. Repeat with remaining prawns and wrappers. Place finished rolls on a tray and cover lightly with a damp cloth to prevent drying.

Egg wash

Lightly beat 1 egg in a small bowl. Brush each wrapped prawn lightly with egg wash to help the batter adhere.

Make batter

In a bowl whisk together the all-purpose flour, rice flour and salt. Gradually whisk in cold sparkling water until smooth; batter should be slightly thin (similar to heavy cream). Keep cold; place bowl over an ice bath if necessary to maintain chill for extra crispness.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot to a depth of about 5-6 cm (2-2.5 inches). Heat oil to 175-180°C (350-360°F). If you don't have a thermometer, test by dipping the handle of a wooden spoon — bubbles should form steadily around it.

Fry prawns

Working in batches (do not overcrowd), dip each wrapped prawn into the batter to coat lightly, letting excess drip off, then carefully lower into hot oil. Fry 3-4 pieces at a time for about 2.5-3.5 minutes, turning once, until golden brown and crisp. The prawns are already cooked inside, so fry only until wrapper is crisp and color is even. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (100°C / 210°F) if necessary while you finish remaining batches.

Arrange the fried Goong Hom Sabai on a serving platter, tails exposed for presentation. Garnish with fresh cilantro leaves and serve immediately with sweet chili sauce and lime wedges on the side. Recommend serving hot and crispy.