Ingredients
1cupwarm water
1½cupsrice flour
1tspturmeric
3tspgarlic powder
1tbspsunflower oil,refined
salt,to taste
25shrimps,cooked and frozen
2glassnoodles
½tspturmeric
1tspgarlic powder
1tspdried thyme
1pconion
2tbspdried carrots,chopped
1tbspshallot,for decoration
Preparation
Mix rice flour with powdered garlic, salt, and turmeric in a bowl. Make a hole in the middle and gradually pour warm water, mixing it with the flour.
Add some more flour until you can continue mixing with your hands. Form a ball of dough and set aside covered with a paper towel for 30 minutes.
Wash shrimps in lukewarm water, remove heads and shells.
Cut the onion into thin rings. Heat an oiled pan and cook the onion rings on low heat until soft and slightly golden. Add shrimps and continue cooking constantly stirring until the shrimps are hot.
Boil water in a separate pan, add the powdered garlic, turmeric, salt to taste, thyme, and dried carrots.
Put in the boiling water the glass noodles, turn off the heat, stir then let sit for around 5 minutes until the noodles are cooked. Transfer the noodles to the pan with onions and shrimps and mix.
Divide the rice dough into four parts. Heat up a clean pan. Make thin tortillas and cook by placing them on the hot pan until they become crispy. Turn over and cook on the other side.
Quickly heat up the topping mix stirring constantly for 5 minutes over medium heat. Transfer the topping onto tortillas. Decorate with shallots and serve.
