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:

  1. Heat the fat in a wok or large frying pan over a high heat until the oil runs, stirring occasionally.

  2. Remove from the heat and set aside. Discard the fat but leave the oil in the wok or pan. 

  3. Meanwhile, combine the milk, soy sauce and oyster sauce in a bowl.

  4. When the oil has cooled down a bit - about 5 minutes - add the garlic, peppercorns, coriander and ginger, and stir-fry for 30 seconds.

  5. 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.

  6. 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.

  7. Transfer to a warmed serving bowl, garnish with coriander and serve.