This Tang Hoon prawn recipe that I am sharing with you here is one of my mum-in-law's signature dish . It is easy to cook and nice to eat. This is also a common dish found in the Thai restaurant. Usually it is cooked with crab. But my brilliant mum-in-law replaced it with prawn. She usually cook the prawn with the shell. As the prawn with shell will be more juicy and tang hoon soak with the juice from the seafood also tastier. However, I have choose to remove shell before cook as it is easier for my children.
150 -200g Glass Vermicelli (Tang Hoon)
8 big prawns, without shell, season with salt n pepper.
A thumb size ginger, sliced
2 stalks spring onions
1 garlic, minced
2 small red onions (shallots), minced
1Tbsp oil for frying
Some water for soaking vermicelli
1 Tbsp oyster sauce
1 Tbsp dark soy sauce
1 tsp fish sauce
1 Tbsp Hua Tiao Chew (Chinese cooking wine)
Dash of pepper
1 tsp sesame oil
1- 1 &1/2cup of water, about 240ml or more
Note: please adjust the seasoning to your desired taste.
1. Soak vermicelli in water until it is soft. Remove from water n set aside. Discard the water.
3. Meanwhile in a wok, put oil and fry the red onion n garlic until golden brown. Remove from wok and put the fried shallots n garlic including the oil into above 2.
Cover with the corning ware lid. Turn to moderate high fire and cook until prawns is cooked. In the process you may add 1/4 cup of hot water if it is too dry n prawn still not cook. Once the prawn is cooked, turn off fire.
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