• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 300g soaked fine rice vermicelli
  • 100g cabbage, shredded
  • 30g shredded carrot
  • 20g onion, shredded
  • 35g dried shrimps, finely chopped
  • 60g petai, halved and soaked for an hour
  • 3-4 tbsp oil
  • 150ml water
  • 60g beansprouts
  • Spicy paste:
  • 3 shallots
  • 2 cloves garlic
  • 1 red chilli
  • 3 dried chillies, soaked
  • 3 calamansi limes, juiced
  • Seasoning:
  • 1 tbsp fish sauce
  • 1/2 tsp pepper
  • 1/2 tsp sugar or to taste
  • 1 tsp chicken stock granules
  • 1/4 tsp salt


  1. Combine ingredients for spicy paste in a food processor. Blend until smooth and fine.
  2. Heat oil in a wok and fry spicy paste until fragrant. Add dried shrimps and seasoning. Stir-fry briskly to mix.
  3. Add carrot, cabbage and onion. Toss briefly. Put in vermicelli and pour in water. Fry for a while.
  4. Add petai and cover the wok. Simmer over medium low heat for 3-4 minutes. At the last minute, add beansprouts and toss briefly before dishing out and serving immediately.
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