• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 100g vermicelli (meen seen)
  • 1 litre chicken stock
  • 50g shelled small prawns, cubed
  • 70g fish fillet, cubed
  • ½ tsp minced ginger
  • ½ tsp chopped garlic
  • 1 tbsp oil
  • 1 tsp sesame oil
  • 4 button mushrooms, diced
  • 2 dried Chinese mushrooms, soaked and diced
  • 75g cabbage, diced
  • 50g carrot, shredded
  • Seasoning
  • 1 tbsp sesame oil
  • ¾ tsp salt or to taste
  • ¼ tsp pepper
  • ¼ tsp sugar
  • 1 tsp Hua Tiau wine (optional)
  • Thickening
  • 1 tbsp cornflour
  • 1 tbsp water


  1. Garnishing: Some chopped spring onion, coriander leaves and red chillies Lightly season fish and prawns with a dash of salt, pepper and sesame oil.
  2. Blanch vermicelli in boiling water. Remove and refresh in cold water, then drain and snip into 3-4cm lengths.
  3. Heat oil and sesame oil in a saucepan, then fry ginger, garlic, both types of mushrooms and prawns for 1-2 minutes.
  4. Add carrot and cabbage, and pour in chicken stock. Bring to the boil.
  5. Add fish, vermicelli and seasoning. Stir well and bring to a simmering boil again.
  6. Thicken slightly with cornflour thickening. Dish out and serve with garnishing.
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