Pasta, Noodles and Rice Recipes -
Prawn Vermicelli
Recipe
Pasta, Noodles and Rice
Recipes
-
Prawn Vermicelli Recipe
Ingredients
Serve
4
50 g/2 oz pork belly fat
8
tablespoons milk
1
teaspoon dark soy sauce
3 tablespoons oyster sauce
1
teaspoon chopped garlic
5 black peppercorns, crushed
15 g/1/2 oz coriander leaves, stalk and root
20 g/3/4 oz fresh root ginger, peeled and cut into
thin strips
125 g/4 oz bean thread vermicelli,
soaked
12 large raw prawns, peeled and deveined,
tails left
intact
2 tablespoons
Fish Stock (optional)
coriander sprigs, to garnish
Method:
Heat the fat in a wok or large frying pan over a
high
heat until the oil runs, stirring occasionally.
Remove from the heat and set aside. Discard the
fat but leave the oil in the wok or pan.
Meanwhile, combine the milk, soy sauce and
oyster sauce in a bowl.
When the oil has cooled
down a bit - about 5 minutes - add the garlic,
peppercorns, coriander and ginger, and stir-fry
for 30 seconds.
Add the vermicelli and milk
mixture, stir together thoroughly over a high
heat, then reduce the heat to low, cover the wok
or pan and cook for 12 minutes.
Turn up the
heat, add the prawns, and the stock if the sauce
looks too thick, and cook for about 2-3 minutes,
stirring, until all the prawns have turned pink.
Transfer to a warmed serving bowl, garnish with
coriander and serve.