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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Seafood noodles Ingredients:
6 pieces ginger, sliced |
5 garlic cloves, diced |
1/2 tablespoon oil |
250 g prawns, unshelled |
1 (6 ounce) can crabmeat |
3/4 cup chicken stock |
1/2 cup water |
1/2 tablespoon fish sauce |
1 stalk coriander, chopped |
3 tablespoons chinese wine |
220 g rice vermicelli |
100 g shiitake mushrooms, sliced |
Directions:
1. Soak the vermicelli in a bowl of water.
2. Shell the prawns, leaving the heads on.
3. Heat the oil in a wok over a high flame.
4. Fry the ginger and garlic until soft.
5. Add the prawns and chinese wine, boil until the alcohol has evaporated.
6. Add the crabmeat, the chicken stock, the water and the mushrooms and the fish sauce and simmer for 5 minutes.
7. Add the vermicelli and simmer, covered, for another 5 minutes.
8. Add the coriander. Salt and pepper to taste. Serve.
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