
Crispy Noodles with Silky Seafood Sauce
Level
easy
Cooking
5 min
Preparation
40 min
Ingredients
Servings
Swanson Clear Chicken Broth | 150 ml |
Bee Hoon / Vermicelli (Soaked for 3-4 Hours) | 55 g |
Prawns (Shelled) | 4 |
Clams | 150 g |
Garlic (Minced) | 2 tbsp |
Ginger (Minced) | 1 tbsp |
Chilli Padi (Finely Chopped) | 2 |
Hua Tiao Wine | 1⁄4 cup |
Corn Starch Slurry (Corn Flour + Water) | 2 tbsp |
White Pepper | 1 dash |
Spring Onion (Finely Chopped) | 2 tbsp |
FairPrice Canola Oil | 2 tbsp |
How to cook
Step 1
- Heat up the non-stick skillet at medium high heat for about 5 minutes.
Step 2
- Pour 2 tbsp of FairPrice Canola Oil to coat the pan.
Step 3
- 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.
Step 4
- Once a crust has formed, flip and cook the other side for another 3-4 minutes until crispy. Set aside.
Step 5
- Finely mince the garlic, ginger, red chilies.
Step 6
- In a pan, add 1 tbsp of FairPrice Canola Oil, sauté the minced garlic, minced ginger and chopped red chilies until softened.
Step 7
- Add in the prawns and cook for about 15 seconds.
Step 8
- Add in the Shaoxing wine and reduce until almost dry.
Step 9
- Add in clams and Swanson clear chicken broth. Bring to a simmer.
Step 10
- Pull the sauce off the heat and slowly mix in the corn starch slurry. Bring back to a simmer until the sauce has thickened.
Step 11
- Add in seasoning of white pepper and some finely chopped spring onion. Mix everything together.
Step 12
- To serve, spoon the silky seafood sauce over the crispy noodles and garnish with finely chopped spring onion.
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