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[Prep: 20 minutes | Cook: 20 minutes| Serve: 4 | Calories: 290 per serving ]
1- Headless & Peeled shrimps, vein removed, cleaned, 400g
2- White pepper flake, 1/2 tsp
3- Salt, 1/2 tsp
4- Corn starch, 1 tsp
1- 1 Medium onion, peeled, sliced
2- 1 bell pepper, cored, sliced
3- 10 Thai basil leaves, optional
4- Vermicelli, soaked, cut into half, 80g
5- minced garlic, 1 tbsp
6- oyster sauce, 1 tbsp
7- chicken broth, 1 cup
8- Fish sauce, 1 tsp
9- Shallots, peeled, sliced, 2 pieces
10- Green onion, diced, 2 tbsp
11- Sesame oil, 1 tsp
12- Bean sprout, 50g
.: 做法 Directions :.
Combine the Group A ingredients together and marinade it for 15 minutes. Heat the clay pot with 1/2 tbsp of oil over medium high heat until hot. Add in the garlic, shallots, green onion, and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2-3 minutes). Add in the bell pepper and oyster sauce. Mix it well.
Add in the chicken broth and bring it to boil. Add in the vermicelli and cook for 1 minute. Turn the heat off. Cover and simmer until the sauce is all absorbed by the vermicelli (about 5 minutes).
Blanch the bean sprout for 30 seconds. Drain it well and top it on the vermicelli. Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Pan-fry the shrimps until it is fully cooked (pan-fry about 3-4 minutes per side). Top it on the bean sprout. Add in the sesame oil, fish sauce and basil leaves. Dish it up. Mix it well and serve it hot.
.: 小貼士 Cook's notes :.
2- Salt can improve the texture of the shrimps. Make sure you dry the shrimps well before marinade it with the salt to have better result
3- Taste before adding the fish sauce.
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