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Crispy Fried Vermicelli
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810ml cooking oil
200g rice vermicelli
3 cloves pickled garlic, finely chopped
100g chicken fillet, finely diced
150g prawns ( shrimps ), shelled and deveined
1 tablespoon preserved soy bean, mashed
1 tablespoon vinegar
2 tabelspoons fish sauce
80g crushed palm sugar ( jaggery ) or brown sugar
1 tablespoon powdered chilli
1 tablespoon lemon or lime juice
1 piece bean curd, cut into thin strips and deep-fried until crisp
100g coriander leaves ( cilantro ), cut into 1cm lengths
50g Chinese chives, cut into 2.5cm lengths
150g bean sprouts, tailed
1 cucumber, sliced
Method :
Heat 750ml cooking oil, deep-fry the rice vermicelli, a handful at a time, until crisp. Drain well and set aside.
Heat the remaining cooking oil, saute the chopped pickled garlic and shallots until fragrant and slightly brown.
Add the chicken and prawns ( shrimps ) and stir-fry for about 2 minutes. Stir in the preserved soy bean, vinegar, fish sauce, palm sugar ( jaggery ) or brown sugar and powdered chilli. Add the lemon or lime juice.
Reduce the heat and add the deep fried vermicelli and fried bean curd and mix well.
Garnish with Chinese chives, bean sprouts and cucumber.
Chef's note : you can also garnish this noodle with coriander leaves, pickled garlic slices and red chilli strips.
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