Fried Transparent Vermicelli With Minced Pork
50g minced pork/chicken
4 medium prawns, shelled leaving tails intact
1 dried Chinese mushroom, soaked and shredded
1 tsp chopped garlic
2 tbsp sesame oil
25g cabbage, shredded
20g carrot, shredded (A)
A dash of pepper
Pinch of salt and sugar
1/2 tsp sesame oil
1 tsp cornflour
55g transparent vermicelli, rinsed, soaked and drained
1 tsp light soya sauce
1/4tsp thick soya sauce
1/2 tsp salt
1/2 tsp chicken stock powder
2 cups water
1 red chilli, sliced
1 tbsp chopped spring onion
1 tbsp chopped coriander leaves
Combine ingredients (B) in a large bowl. Leave aside to soak for 15 to 20 minutes.
Season minced pork/chicken with ingredients (A).
Heat sesame oil and sauté garlic until fragrant. Add minced pork/chicken, mushrooms and prawns. Add the cabbage and carrot and toss about for a minute.
Pour in soaked transparent vermicelli mixture and half the soaking stock. (Discard the other half.) Toss until liquid evaporates and mixture is almost dry. Dish out and serve with garnishing.