Recipe Ingredient
- 200g rice vermicelli (meehoon)
- 2 tbsp oil
- 5 shallots, sliced thinly
- 2 cloves garlic, chopped
- 100g chicken breast, shredded
- 75g beansprouts, tailed
- 150g prawns, shelled
- 1 big onion, sliced into rain rings
- 75g Chinese white cabbage (wong nga pak), sliced
- 25g dried prawns, chopped
- 2 tbsp chilli paste
- 2 tbsp tau cheong
- Seasoning:
- 1 tbsp light soy sauce
- 1 1/2 tsp sugar or to taste
- 1 tsp chicken stock granules
- 2 tbsp nampla (fish sauce)
- Garnishing:
- Chopped coriander and spring onions
- Lime wedges
- Egg packages (combined)
- 4 eggs, lightly beaten
- 3 tbsp water
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Soak rice vermicelli for five minutes. Drain well.
- Heat oil in a wok and fry shallots till crispy and golden. Remove shallot crisps but leave oil in the wok. Fry garlic and ginger until fragrant; add dried prawns, tau cheong and chilli paste.
- Stir in rice vermicelli, chinese cabbage, beansprouts, prawns and chicken meat. Toss well and add seasoning. Cook until well combined. Add a sprinkling of water to keep rice vermicelli moist. Dish out.
- Heat a nonstick pan. Grease lightly with oil. Pour in egg mixture and swirl pan around to form a thin pancake. Cook for two to three minutes.
- Turn out pancake onto a big platter. Add a ladle of fried vermicelli in the centre. Fold up neatly into a package. Overturn the package onto a serving platter and cut criss-cross diagonally across.
- Open up the flaps to show the fried vermicelli. Sprinkle with chopped spring onions, coriander and shallot crisps. Add a squeeze of lime and serve.
