Pasta, Noodles and Rice Recipes - Crispy Rice Vermicelli Recipe

Ingredients

Serve 4

• vegetable oil, for deep-frying

• 150 g/5 oz rice vermicelli

• 6 tablespoons vegetable oil

• 1 egg, beaten

• 1 tablespoon sliced shallots

• 1 tablespoon sliced garlic

• 50 g/2 oz raw prawns, peeled and deveined and halved lengthways

• 50 g/2 oz chicken breast, thinly sliced

• 2 tablespoons tamarind water

• 4 tablespoons brown sugar

• 1 tablespoon salted soy bean flavoring

• 1 tablespoon Thai fish sauce 

To garnish:

• 1 red chili, deseeded and sliced

• 2 tablespoons chopped coriander leaves

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Method:

1. Heat the oil in a wok or large frying pan to 180-190°C (350-375°F). It will be ready when a piece of vermicelli, dropped into the wok, pops open immediately.

2. Deep-fry the vermicelli in batches until it pops and turns a rich creamy color. Remove with a slotted spoon, drain on kitchen paper and keep warm without covering, or it will become soft.

3. Heat a little of the vegetable oil in a small pan and add the beaten egg, tilting the pan until it covers the base. Remove the omelets when it is set and cooked, and roll up and cut into thin strips. Keep them warm.

4. Heat the remaining oil in the wok, add the shallots and garlic, and stir-fry until tender and golden. Remove, drain on kitchen paper and keep warm.

5. Add the prawns and sliced chicken to the wok or pan and stir-fry for 5 minutes. Drain off any excess oil. Stir in the tamarind water, sugar, soy bean flavoring and fish sauce. Cook for 5 minutes until sticky.

6. Add the vermicelli, shallots and garlic to the wok, mix well and cook over a very low heat for 2-3 minutes.

7. Transfer to a serving dish, top with the omelets strips, garnish with sliced chili and coriander, and serve.