Recipe Ingredient
- 100g vermicelli (meen seen)
- 1 litre chicken stock
- 50g shelled small prawns, cubed
- 70g fish fillet, cubed
- ½ tsp minced ginger
- ½ tsp chopped garlic
- 1 tbsp oil
- 1 tsp sesame oil
- 4 button mushrooms, diced
- 2 dried Chinese mushrooms, soaked and diced
- 75g cabbage, diced
- 50g carrot, shredded
- Seasoning
- 1 tbsp sesame oil
- ¾ tsp salt or to taste
- ¼ tsp pepper
- ¼ tsp sugar
- 1 tsp Hua Tiau wine (optional)
- Thickening
- 1 tbsp cornflour
- 1 tbsp water
Instructions
- Garnishing: Some chopped spring onion, coriander leaves and red chillies Lightly season fish and prawns with a dash of salt, pepper and sesame oil.
- Blanch vermicelli in boiling water. Remove and refresh in cold water, then drain and snip into 3-4cm lengths.
- Heat oil and sesame oil in a saucepan, then fry ginger, garlic, both types of mushrooms and prawns for 1-2 minutes.
- Add carrot and cabbage, and pour in chicken stock. Bring to the boil.
- Add fish, vermicelli and seasoning. Stir well and bring to a simmering boil again.
- Thicken slightly with cornflour thickening. Dish out and serve with garnishing.
