One of the go-to staples at the TMCC Garden View Restaurant must surely be the Prawns with Vermicelli in XO Sauce. The simple, but delicious dish goes marvelously with a nice, hot bowl of steamed rice, or as an accompaniment to other dishes from the restaurant.
The secret to preparing this dish well is a hot wok, fresh prawns, and good-quality XO sauce. In this edition of Eat & Drink, Chef Kit gives us the lowdown on how this dish is prepared.
Ingredients:
300g fresh, live prawns
100g vermicelli or mungbean noodles
20g oyster sauce
6g sugar
8g chicken stock powder
13g soya sauce
15g dried chilli
Recipe:
- Mix together the oyster sauce, sugar, chicken stock powder and soya sauce in a bowl and set aside.
- Heat water in a wok or pot, cook the vermicelli or mung bean noodles (Pic 1) till just soft, remove, strain, and set aside.
- Heat oil in a hot wok over medium-high heat; fry the prawns until just cooked (turns opaque) (Pic 2); remove and set aside.
Heat oil in a wok, fry the dried chilli (Pic 3); add the prawns and fry for 30 seconds (Pic 4); add the XO sauce mixture (Pic 5)
Fry for about 1-2 minutes (Pic 6).
Add the cooked vermicelli or mung bean noodles (Pic 7); fry for another 1 or 2 minutes, making sure to mix the prawns with the noodles.
Remove the vermicelli/noodles onto a claypot and add the prawns on top (Pic 8); sprinkle some chopped spring onions and serve hot with rice (Pic 9).
Check out the video below to watch the whole process of preparing the dish!
