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
1/2tsp pepper
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.

Tags: , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Like