Name: Fried Vermicelli (Bihun Goreng)
Cuisine: Malaysian
Ingredients: Salt to taste; Prawns (shrimps) 300 g (10½ oz), cleaned and shelled; Cockles 100 g (3½ oz), soaked in boiling water for 1 minute and flesh removed; Preserved soy bean paste (tau cheo) 3 Tbsp; Dried prawns (shrimps) 55 g (2 oz), soaked, drained and pounded; Garlic 4 cloves, peeled and minced; Ground chilli paste 3 Tbsp; Coriander leaves (cilantro) 55 g (2 oz), thinly sliced; Bean sprouts 100 g (3½ oz), tailed; Dried rice vermicelli 300 g (10½ oz), soaked; Chinese chives 5 stalks; Green mustard leaves 100 g (3½ oz), chopped; Fish balls or fish cake 100 g (3½ oz), thinly sliced; Vegetable oil 4 Tbsp; Eggs 3, made into an omelette and cut into strips; Ground white pepper to taste; Red chillies 3, seeded and sliced

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 4 Tbsp
Garlic 4 cloves, peeled and minced
Ground chilli pa

Asia
Malaysia
Preserve
Fish course
Pescatarian
Gluten-free
Pasta
South East Asia

Method

Heat oil in a wok and fry the garlic, chilli paste and dried prawns until fragrant.
Add preserved soy bean paste, prawns, cockles, fish balls or fish cake, Chinese chives and green mustard leaves.
Stir in the vermicelli, coriander leaves and bean sprouts. Season with salt and pepper.
Garnish with egg and chillies and serve immediately.

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