Crispy Noodles with Silky Seafood Sauce
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Crispy Noodles with Silky Seafood Sauce

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Level

easy

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Cooking

5 min

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Preparation

40 min

Ingredients

Servings

1
Prawns
shelled
4
Clams
150 g
Rice Vermicelli
soaked with water till soft
55 g
Chicken Broth
150 ml
Garlic
minced
2 tbsp
Ginger
minced
1 tbsp
Chilli Padi
finely chopped
2
Spring Onion
finely chopped
2 tbsp
Hua Tiao Wine
14 cup
Corn Starch
2 tbsp
Cooking Oil
2 tbsp
White Pepper
1 dash

How to cook

Prepare crispy noodles

  • Heat up the non-stick skillet at medium high heat for about 5 minutes.
  • Pour some cooking oil to coat the pan.
  • Press the vermicelli into a ring mould on the skillet.
  • Use a plate to weigh the noodles down and press it periodically to get the noodles nice and compact.
  • Once a crust has formed, flip and cook the other side for another 3-4 minutes until crispy. Set aside.

Start cooking

  • Add cooking oil to a pan, and saute the garlic, ginger and red chilies until softened.
  • Add in the prawns and cook for about 15 seconds.
  • Add in the Shaoxing wine and reduce until almost dry.
  • Add in clams and chicken broth.
  • Bring to a simmer.
  • Pull the sauce off the heat and slowly mix in the corn starch slurry (corn starch + water). Bring back to a simmer until the sauce has thickened.
  • Add in the seasoning of white pepper and some finely chopped spring onion.
  • Mix everything together.
  • To serve, spoon the silky seafood sauce over the crispy noodles and garnish with finely chopped spring onion.
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