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
Instructions
- Combine ingredients for spicy paste in a food processor. Blend until smooth and fine.
- Heat oil in a wok and fry spicy paste until fragrant. Add dried shrimps and seasoning. Stir-fry briskly to mix.
- Add carrot, cabbage and onion. Toss briefly. Put in vermicelli and pour in water. Fry for a while.
- 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.
