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.

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