Description
<<Asian Groceries <Bundles <Chef Collab
Contains:
- Rice Vermicelli 500g net (10 x 50g portions) - Wai Wai
- Shaoxing Cooking Rice Wine 640ml- HAC
- Oyster Sauce (Premium) 510g - Lee Kum Kee
- Shiitake Dried Sliced Mushrooms 40g - Phoenix
- Sesame Oil 207ml - Lee Kum Kee
- Fried Shallots 100g- Doree
Crispy Vermicelli Pancake with Shiitake Mushrooms
by Room Ten @roomten
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:
- Soak shiitake mushrooms for 30 minutes. Drain and set aside.
- 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.
- Remove mushrooms from pan. Season with salt, pepper and oyster sauce to taste. Set aside.
- Soak noodles according to packet instructions. Drain and pat dry to remove excess water.
- 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.
- Remove pancake from pan, cut into four and set aside.
- Return mushrooms to pan with a splash of water followed by chives and bean sprouts. Toss to combine and taste for seasoning.
- Serve mushrooms on top pancake. Garnish with fried shallots, coriander and a drizzle of sesame oil.
