Crispy Vermicelli Pancake by Room Ten @roomten

What to buy: Room Ten Bundle 

asianstaples.com.au ingredients used: rice vermicelli, shaoxing cooking wine, oyster sauce, dried shiitake, sesame oil, fried shallots

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Ingredients:

  • 1 clove garlic, sliced
  • 2 tbs dried prawns
  • 2 tbs chives, chopped
  • 1 handful beansprouts
  • Coriander
  • Rice vermicelli noodles
  • Shaoxing cooking wine
  • Oyster sauce
  • Dried shiitake mushrooms
  • Sesame oil
  • Fried shallots

Method:

  1. Soak shiitake mushrooms for 30 minutes. Drain and set aside. 
  2. Saute soaked mushrooms in a pan with garlic and dried prawn. Cook for 3-5 minutes then deglaze pan with a splash of shaoxing cooking wine. 
  3. Remove mushrooms from pan. Season with salt, pepper and oyster sauce to taste. Set aside.  
  4. Soak noodles according to packet instructions. Drain and pat dry to remove excess water. 
  5. Heat oil in pan then add noodles in a single layer covering the base of the pan. Fry over medium heat till crisp. Flip and fry till the other side is crisp.
  6. Remove pancake from pan, cut into four and set aside. 
  7. Return mushrooms to pan with a splash of water followed by chives and bean sprouts. Toss to combine and taste for seasoning. 
  8. Serve mushrooms on top pancake. Garnish with fried shallots, coriander and a drizzle of sesame oil. 

 

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