Prawns, bacon and vermicelli are three of my favourite ingredients and go together so well. The original recipe has coriander in it. Gross. My version is so much better.
Serves 2
Ingredients
For the sauce
2 tablespoons oyster sauce
2 tablespoons Chinese cooking wine
1½ tablespoons fish sauce
1½ tablespoons sugar
3 teaspoons soya sauce
For the noodles
3-4 large prawns or 5-10 small ones
3 tablespoons cooking oil
50 grams bacon, diced
3 garlic cloves, finely sliced
4 slices ginger
1 teaspoon white peppercorns, lightly crushed
250 grams mung bean vermicelli (tung hoon), soaked for 5 minutes and drained
200 millimetres chicken stock
A dash of sesame oil
Spring onions, sliced
Mix all the ingredients for the sauce and set aside.
Heat up 1 tablespoon of cooking oil over medium heat in pot that comes with a lid and fry the prawns until they turn pink. Remove before they are fully cooked and set aside.
Using the same pot, heat the remainder of the cooking oil and fry the bacon pieces until they are brown.
Add the garlic, ginger and white pepper. Turn the heat up to medium-high and stir-fry until they become fragrant.
Add the drained vermicelli, chicken stock and sauce, and stir until evenly mixed. Cover and simmer for a couple of minutes.
Add the prawns, drizzle sesame oil over and cover.
Cook on medium heat for 10 to 12 minutes until the vermicelli is soft and has absorbed most of the liquid, and the prawns are fully cooked. If the sauce dries up while the dish is cooking, add more chicken stock or water.
Serve with abundant spring onions.
Recipe adapted from Simply Her.
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