Prawns with Vermicelli (Bihun Goreng Renyah Sauce Udang)
Experience a delicious variety of textures in this prawn dish, from crunchy peanuts, crisp capsicums and crackling vermicelli.
Serving Size: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- 50g Rice Vermicelli, uncooked
- 300g Prawns, peeled and de-veined
- 70ml ABC Sweet Soy Sauce (Kecap Mains)
- ½ Large Onions, thinly sliced
- 2 cloves Garlic, chopped
- 2 Red and Green Bell Peppers (Capsicums), julienne
- 1 tsp Pepper, ground
- 100ml Vegetable stock
- 195ml Cooking Oil
- 50g Roasted Peanuts, chopped or crushed
In a wok, heat 180ml of the cooking oil to high heat. Deep fry rice vermicelli for 2 minutes or until golden, spread on a tray and allow to drain. In a wok, heat remaining 15mls (1 tablespoon) of cooking oil and stir fry onions and garlic for 3 minutes until brown and fragrant. Add prawns and stir fry until prawns are cooked (bodies are tightly curled and color has turned orange-pink). Mix in ABC Sweet Soy Sauce, pepper, vegetable stock and cook under medium heat until gravy thickens (3 to 5 minutes). Pour over rice vermicelli and garnish with julienne capsicums and peanuts and serve with hot rice.