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