Crispy Fried Vermicelli |
Serves : 4
Preparation time : 25 minutes
Ingredients :
810ml cooking oil
200g rice vermicelli
3 cloves pickled garlic, finely chopped
100g chicken fillet, finely diced
150g prawns ( shrimps ), shelled and deveined
1 tablespoon preserved soy bean, mashed
1 tablespoon vinegar
2 tabelspoons fish sauce
80g crushed palm sugar ( jaggery ) or brown sugar
1 tablespoon powdered chilli
1 tablespoon lemon or lime juice
1 piece bean curd, cut into thin strips and deep-fried until crisp
100g coriander leaves ( cilantro ), cut into 1cm lengths
50g Chinese chives, cut into 2.5cm lengths
150g bean sprouts, tailed
1 cucumber, sliced
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Method :
- Heat 750ml cooking oil, deep-fry the rice vermicelli, a handful at a time, until crisp. Drain well and set aside.
- Heat the remaining cooking oil, saute the chopped pickled garlic and shallots until fragrant and slightly brown.
- Add the chicken and prawns ( shrimps ) and stir-fry for about 2 minutes. Stir in the preserved soy bean, vinegar, fish sauce, palm sugar ( jaggery ) or brown sugar and powdered chilli. Add the lemon or lime juice.
- Reduce the heat and add the deep fried vermicelli and fried bean curd and mix well.
- Garnish with Chinese chives, bean sprouts and cucumber.
Chef's note : you can also garnish this noodle with coriander leaves, pickled garlic slices and red chilli strips.
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