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Serves : 5
Preparation time : 30 minutes
Cooking time : 15 minutes
Ingredients :
cooking oil for deep-frying
300g fine rice vermicelli (mee sua), left unwashed
450g bean sprouts
1.5 litres water
5 shallots, peeled and minced
150g chicken or pork, cut into strips
300g small prawns (shrimps), shelled and cleaned
1 teaspoon salt
1 teaspoon ground white pepper
750ml frsh chicken stock
4 stalks flowering cabbage, cut into 5cm lengths
2 tablespoons light soy sauce
2 spring onions (scallions), cut into 2.5cm lengths
1 sprig coriander (cilantro) leaves, cut into 2.5cm lengths
Method :
Heat oil for deep-frying in a wok until hot. Put in vermicelli, a bundle at a time, and fry, turning over very quickly with chopsticks until light golden. Vermicelli will sizzle in hot oil. Remove as soon as it stops sizzling. This takes only 15 seconds. Drain in a colander.
Drain and reserve oil, leaving 3 tablespoons in wok and fry bean sprouts for 1 minute. Remove from heat and set aside.
Bring water to the boil in a pot and put in fried vermicelli. Cook for 1-2 minutes until soft. Immediately pour vermicelli into a colander and drain well.
Heat 3 tablespoons reserved oil in wok and brown shallots and garlic. Put in chicken or pork and stir-fry for 2 minutes, then add prawns, salt and pepper. When cooked, dish out and set aside.
Pour anchovy or chicken stock into wok and bring to the boil. Throw in flowering cabbage stems, then add light soy sauce and cook for 1 minute. Add flowering cabbage leaves, vermicelli, bean sprouts, fried chicken or pork and prawns, and mix.
Throw in spring onions and coriander leaves. Serve hot with sliced red chillies in light soy sauce or chilli paste.
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