Wandering around the Westfield Mall today, I lingered at the bookstore and leafed through one of Jamie Oliver’s cookbook. I saw this recipe made with beef and shrimp and I came home to try it out. Next time, I would use oyster mushrooms in lieu of the beef which I include below; It will add a little substance and depth to the dish.
Vermicelli With Mushroom And Prawns
60-80 grams organic potato + mung bean thread noodles (or any mung bean vermicelli)
3 raw prawns, heads removed, peeled and deveined, fresh or frozen
2 oyster mushrooms, sliced and julienned
2-3 cloves garlic, peeled and crushed
1 tsp fresh ginger, peeled and grated
1 red chilli, stem removed, sliced and finely chopped
1/2 tsp toasted sesame oil
1 tsp raw honey
Handful of fresh coriander
large pinch of fresh mint leaves
1 tbs Redboat or Son fish sauce
1 tbs fresh lime juice
freshly ground pepper
Method
Take prawns out of the freezer, wash and thaw on a paper towel.
Boil filtered water. Place the vermicelli in a bowl and fully submerge in boiling water. Let sit for at least 5 minutes. Then drain and place on a plate or bowl.
While the water boils and vermicelli soaks, prepare the mushrooms, garlic, ginger, chilli and herbs. Bring a small skillet to a moderate heat. Heat the sesame oil. Add the mushrooms and cook for about 4 minutes. Add the chilli, ginger and garlic. Add the honey and mix through. Add the prawns and cook for up to 4 minutes turning half way so that both sides of the prawns are pink through. Empty everything in to your serving bowl or plate. Add the drained vermicelli, fish sauce, lime juice and herbs. Mix thoroughly; serve immediately.