Thursday, November 18, 2010

Boiled Live Prawns with Vermicelli in Superior Stock served in Claypot

Source: Recipe listed in web

Serves 2 as part of a shared meal

Medium live prawn, head and tail trimmed, digestive tract removed, 10 pcs
Rice vermicelli (米粉), soaked till soften and cut into long section, 70g
Garlic, chopped, 6 cloves
Ginger, 3 slices
Chicken stock, 500g
Celery, minced, 1 tbsp
Cooking oil, 1 tbsp
Cooking oil, for use in deep frying

Salt, a pinch
Hua Diao wine (花雕酒), a little
Sesame oil, a little
Pepper powder, a dash

1.  Wash and pat dry prawn.  Deep fry till half cooked.  Set aside for later use.

2. Add oil to claypot, and fry ginger and garlic over medium heat till aromatic.  Add in chicken stock and seasonings, and bring to boil.

3. Add in rice vermicelli and fried prawns, and simmer over low heat for 5 mins.

4. Add in minced celery and bring to boil.

1. Serve hot in claypot.


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