Glass Vermicelli Prawns

Seafood goes very well with glass vermicelli as the glass vermicelli would soak up the flavourful seafood stock like a sponge. You can use either crabs, clams or prawns for this dish.


Ingredients:
- 400g of prawns 
- 4 cloves of garlic, minced 
- half a large onion, diced 
- 1 thumbsize ginger, sliced 
- 250g of glass vermicelli, soaked
- shells and heads of about 20 prawns 
- 50g of coriander, chopped 
- 50g of spring onions, chopped 
- 3 tablespoons of huatiao wine 
- 1 tablespoon of oyster sauce 
- 20g of white pepper corn 
- 2 tablespoons of sugar 
- 1 ikan bilis cube 

Procedures:
1) In a claypot, add some vegetable oil. Fry onions, garlic and ginger until fragrant. 
2) Add prawn heads and shells and fry until pink. Add white pepper corn, chicken cube and sugar. Add 4 bowls of water. Simmer it for 30 minutes. 
3) Add soaked glass vermicelli to the stock. Add oyster sauce. 
4) When it reboils, add prawns on top of the glass vermicelli. Add huatiao wine. Cover the claypot for 5 minutes until the prawns are just cooked. 
5) Serve with coriander and spring onions. 



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