Steamed Shrimp Glass Vermicelli (Tanghoon)
| Prep Time | 5 minutes |
| Cook Time | 2 minutes |
| Servings |
4 servings
|
Ingredients
Condiments
- 500 g Prawns (whole with shell)/ Chicken (julienne)
- 160 g Glass Vermicelli (Thai Tanghoon)
- 4 cloves garlic chopped
- 4 pcs Spring Onions cut into 6cm long
- 8 slices Ginger julienne
- 250 ml Chicken Stock
Sauce
- 1/2 tsp Soy Sauce
- 1/2 tsp Fish Sauce
- 1 tbsp Chinese Wine
- 1 g Pepper
- 1 tbsp Sesame / Shallot Oil
Garnish
- 3 pcs Spring Onions sliced
- 2 pcs Red Chilli sliced
Ingredients
Condiments
Sauce
Garnish
|
|
Instructions
- Press [SAUTE] and pour 1-2 tablespoon of oil and add the chopped garlic and sliced ginger to fry.
- CANCEL Saute and place glass vermicelli, spring onions and prawns in the inner pot (in sequence). Add 250ml chicken stock into the pot.
- Pour the mixed sauce over the prawns.
- Cover the lid and press [STEAM], setting time to 2 minutes.
- Once done, quick release pressure and open the lid to mix the cooked food evenly.
- Serve with garnish.
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