• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 50g minced pork/chicken
  • 4 medium prawns, shelled leaving tails intact
  • 1 dried Chinese mushroom, soaked and shredded
  • 1 tsp chopped garlic
  • 2 tbsp sesame oil
  • 25g cabbage, shredded
  • 20g carrot, shredded (A)
  • A dash of pepper
  • Pinch of salt and sugar
  • 1/2 tsp sesame oil
  • 1 tsp cornflour
  • (B):
  • 55g transparent vermicelli, rinsed, soaked and drained
  • 1 tsp light soya sauce
  • 1/4tsp thick soya sauce
  • 1/2 tsp salt
  • 1/2tsp pepper
  • 1/2 tsp chicken stock powder
  • 2 cups water
  • Garnishing:
  • 1 red chilli, sliced
  • 1 tbsp chopped spring onion
  • 1 tbsp chopped coriander leaves

Instructions

  1. Combine ingredients (B) in a large bowl. Leave aside to soak for 15 to 20 minutes.
  2. Season minced pork/chicken with ingredients (A).
  3. Heat sesame oil and sauté garlic until fragrant. Add minced pork/chicken, mushrooms and prawns. Add the cabbage and carrot and toss about for a minute.
  4. Pour in soaked transparent vermicelli mixture and half the soaking stock. (Discard the other half.) Toss until liquid evaporates and mixture is almost dry. Dish out and serve with garnishing.

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