Tuesday, November 29, 2016

Stir Fry Tang Hoon using Feng He sauce by Angela Seah Thulin

2 small packet (soak for 5 mins)
1 tbsp of minced garlic
10g of ginger, sliced
2 eggs
sesame oil

Sauce - 
300ml chicken stock (I used water + 3/4 tsp chicken powder)
1 tbsp Feng He Black Bean sauce
1 tbsp Feng He Light soy sauce
1 tbsp Feng He Black soy sauce
1 tsp fish sauce
2 tbsp mirin

1. Marinate prawns with salt and pepper.
2. Heat up oil in a wok, saute the prawns and set aside.
3. Then add more oil in and saute the ginger and garlic until fragrant. 
4. Add the vermicelli in and stir fry for a minute. Make a hole in the center and add the eggs in. Pour the sauce over the eggs and vermicelli when eggs are about to be cooked in high heat. Simmer for 3-5 minutes. Use a pair of chopsticks to toss and mix well.
5. Add back the prawns and drizzle abit of sesame oil, continue to simmer for another minute and done.

Notes -
1. The sauce above works on fish too. 

Recipe origin: http://platepalate2014.blogspot.se/2016/11/black-bean-sauce-stir-fry-seafood-thai.html

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