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We’re going to spice up your aperitifs and replace the shrimp cocktails with a more tasty and playful appetizer. Shrimps are usually enough on their own, but it is clear that coating with rice vermicelli makes the tasting more fun.
We know the power that dill has on seafood so we will swtich mayo-tabasco dressing with a smooth sauce with a dill sour cream slightly raised with cayenne pepper. You can completely double the dose of the recipe if you want a spicy dressing.
AuthorFatouCategoryAppetizers, EntréesDifficultyBeginner
Preheat the oven to 200°C.
Heat the water in the kettle or pan.
Pour into a bowl and dip in the rice vermicelli for 5 minutes.
Peel the prawns but keeps the tail
Interweaving a few threads of vermicelli around each shrimp and cover with the head to the front tail.
Place them on a baking sheet covered with baking paper and brush the visible side with melted butter.
Bake for 13-15 minutes
Using a hand blender or blender, mix the sour cream, dill, lemon juice and cayenne pepper.
Salt as you please.
Ingredients
Directions
Preheat the oven to 200°C.
Heat the water in the kettle or pan.
Pour into a bowl and dip in the rice vermicelli for 5 minutes.
Peel the prawns but keeps the tail
Interweaving a few threads of vermicelli around each shrimp and cover with the head to the front tail.
Place them on a baking sheet covered with baking paper and brush the visible side with melted butter.
Bake for 13-15 minutes
Using a hand blender or blender, mix the sour cream, dill, lemon juice and cayenne pepper.
Salt as you please.