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