Prawn Tang Hoon (Prawn Vermicelli)
Ingredients
- 120 g glass noodles $0.64
- 8 large prawns deveined ($2.50)
- 2 cloves garlic sliced ($0.056)
- 6 slices ginger $0.50
- 3 coriander roots -
- 1 tsp black pepper ground ($0.088)
- 3 stalks spring onion short lengths ($0.30)
SAUCE
- 250 ml chicken stock $0.49
- 1 tbsp light sauce $0.084
- 1 tbsp oyster sauce $0.093
- 1 tbsp Chinese cooking wine $0.417
- 1 tsp dark sauce $0.028
- 1 tsp sesame oil $0.044
Instructions
- Soak glass noodles in room temperature water for 10-15min then drain water away. Do not soak for too long otherwise glass noodles will become soggy and break into many small pieces after cooking.
- Mix all ingredients for sauce and set aside.
- Heat claypot or frypan till hot, then add some oil. Add garlic, ginger, coriander roots & black pepper, and fry till fragrant. Add glass noodles, sauce mixture & prawns and cook with lid on for about 3-5 minutes. Add spring onions and simmer cook. Remove when most of the liquid has been absorbed by the noodles. Add more stock if necessary.
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