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Monday, December 17, 2012,2:12 AM by
D.Sumithra

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CRISPY FRIED RICE VERMICELLI

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a wok or large pan. Cut the vermicelli into handfuls and deep-fry until they puff up. Remove. Drain on kitchen paper.
  • Reheat 2 tablespoon of the oil in the pan. Add the garlic, chillies, shallot and shrimps and fry for about 2 minutes.
  • Add the minced mutton  and stir-fry for about 2 minutes. Add the prawns and fry for 2 more minutes. Remove the mixture and set aside.
  • Add the brown bean sauce, vinegar, fish sauce and palm sugar in a pan. Bring to a boil, stir and cook until thick and syrupy.
  • Add the tamarind juice and adjust the seasoning.
  • Simmer to low flame and add the mutton and prawn mixture with the bean sprouts to the sauce; stir to mix.
  • Add the rice noodles and toss gently to coat them with the sauce. Transfer the noodles to a platter.
  • Garnish with spring onions, coriander leaves, pickled garlic, omelette strips and red chillies.

INGREDIENTS

  • 100 grams minced Mutton
  • 125 grams  peeled, raw prawns, chopped
  • 150 grams  rice vermicelli
  • 1 tablespoon chopped garlic
  • 6 dried Red chillies, seeded and chopped
  • 50 ml fish sauce
  • 100 grams palm sugar
  • 3 tablespoon chopped shallots
  • IDHAYAM Sesame oil, for frying
  • 2 tablespoon dried shrimps, rinsed
  • 2 tablespoon brown bean sauce
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon tamarind juice
  • 100 grams bean sprouts
  • 2 tablespoon fresh coriander sprigs
  • 2 heads pickled garlic
  • 2 scallions, shredded  
  • 2-egg omelette, rolled and sliced
  • 2 fresh red chillies, chopped
  • Salt and ground black pepper, to taste

5 comments for “Crispy Fried Rice Vermicelli”

  • Posted Saturday, February 11, 2023 at 8:12:27 PM

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