Fried Rice Vermicelli in
Red Beancurd Sauce Recipe |
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PREPARATION:
1. Wash the prawns, shell and de-vein. Remove the heads and tails, and cut into halves lengthwise.
2. Wash the broccoli and cut into small florets. Peel off the hard part of the stem, and cut crosswise into slices. Blanch 2 cups of the broccoli in boiling water until done; transfer immediately to soak in cold water and drain.
3. Soak the vermicelli for 10 minutes or until tender; drain and set aside.
4. Sauté the garlic in oil over low heat until golden and fragrant. Add beancurd, chili sauce, salt, sugar and chicken stock. Simmer for a few minutes, then pour in the prawns and stir until done. Add the vermicelli and blanched broccoli, stirring well. Arrange on a serving dish and serve hot.
Thai Food Source:
The Best Thai Fried Noodles
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Fried Rice Vermicelli in Red Beancurd Sauce Recipe
(Mee Phat Sauce Doeng)
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INGREDIENTS:
100 grams |
dried brown rice vermicelli |
8 |
prawns |
1 |
broccoli |
1 tsp |
chopped garlic |
1 piece |
red fermented beancurd, mashed well |
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1/4 tsp |
salt |
1 tbsp |
sugar |
2 tbsp |
chili sauce |
3 tbsp |
chicken stock |
2 tbsp |
vegetable oil |
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