Recipe Ingredient
- 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
- (B):
- 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
- Garnishing:
- 1 red chilli, sliced
- 1 tbsp chopped spring onion
- 1 tbsp chopped coriander leaves
Instructions
- 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.
