Xing-Zhou Mee Fen
Ingredients:
1 packet vermicelli
3 eggs, beaten
2 tbsp oil
2 tbsp chopped garlic
100g char siew (shredded)
100g prawns (shelled)
1/2 carrot (shredded)
1/2 big onion (shredded)
a handful beansprouts
Seasoning:
2 rice bowls stock
1 tbsp oyster sauce
2 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp sesame oil
1 tsp sugar
a dash of pepper
Garnishing:
2 red chillies (sliced)
2 stalks spring onions
a handful shredded lettuce
Method:
1. Scald vermicelli with boiling water till softened and drain. Blanch shelled prawns in boiling water and drain. Cut spring onions into 2.5 cm lengths.
2. Heat 2 tbsp oil in wok, add chopped garlic and fry until fragrant. Add beaten eggs and fry for a while. Add prawns, char siew, beansprouts, shredded carrot and onion.
3. Add seasoning and the 2 bowls stock and bring to a boil. Add vermicelli and continue to stir-fry till the gravy dries up. (Adjust seasoning according to taste).
4. Dish up and garnish with sliced red chillies, chopped spring onions and shredded lettuce.
Print This Recipe
Email This Recipe
(No Ratings Yet)If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
RSS Feed
