Crispy Noodles with Silky Seafood Sauce

Name: Crispy Noodles with Silky Seafood Sauce
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 1
Cuisine: Chinese
Ingredients: 4 Prawns; 150 g Clams; 55 g Rice Vermicelli; 150 ml Chicken Broth; 2 Tbsp Garlic; 1 Tbsp Ginger; 2 Chilli Padi; 2 Tbsp Spring Onion; 1/4 cup Hua Tiao Wine; 2 Tbsp Corn Starch; 2 Tbsp Cooking Oil; 1 dash White Pepper

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Level

easy

Cooking

5 min

Preparation

40 min

Ingredients

Servings

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	¹⁄₄ 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.