Thai-Style Prawns with Transparent Vermicelli

Ingredients

• 200 g Prawns (peeled) (Slashed on the back, intestines removed)
• 100 g Transparent vermicelli (glass noodles) (Soaked 10 min in room‑temperature water)
• 2 c. à soupe Vegetable oil (For stir‑frying)
• 2 gousses Garlic (Minced)
• 20 g Fresh ginger (Sliced into 2 mm strips)
• 2 stalks Chinese scallion or chard (Cut into 3 cm pieces)
• 1 bouquet Fresh cilantro (Chopped, reserved for garnish)
• 1 c. à soupe Soy sauce (Low‑sodium if possible)
• 1 c. à soupe Oyster sauce (Can be substituted with mushroom sauce)
• 1 c. à soupe Fish sauce (Thai fish sauce (nam pla))
• 1 c. à café Sugar (White or cane)
• 100 ml Water (For the cooking sauce)
• au goût Ground black pepper (Freshly ground preferably)
• 1 petit Fresh red chili (Sliced for the hot sauce)
• 1 c. à soupe Lime juice (Fresh, for the hot sauce)
• 1 c. à soupe Sugar (for hot sauce) (Adds roundness)

Instructions

1. Soak the vermicelli

   Place the transparent vermicelli in a bowl of room‑temperature water and soak for 10 minutes until they are pliable.

   Time: PT10M

2. Prepare the aromatics

   Finely mince the garlic, slice the ginger into 2 mm pieces, and chop the Chinese scallion into 3 cm sections. Chop the cilantro and set aside some for garnish.

   Time: PT5M

3. Prepare the prawns

   Using scissors, slit the back of the prawns without removing the shells, then take out the intestines. Rinse quickly under cold water and drain.

   Time: PT3M

4. Mix the cooking sauce

   In a bowl, combine soy sauce, oyster sauce, sugar, fish sauce and water. Mix well until the sugar dissolves.

   Time: PT2M

5. Sauté aromatics

   Heat the wok over medium heat, add 2 tbsp oil, then sauté the garlic and ginger for about 10 seconds until fragrant.

   Time: PT1M

   Temperature: Moyen

6. Cook the prawns

   Add the prawns to the wok, cook 1 minute each side until they turn pink and opaque.

   Time: PT2M

   Temperature: Moyen

7. Add the vermicelli and sauce

   Drain the vermicelli, add them to the wok with the prepared cooking sauce. Toss quickly to coat the noodles.

   Time: PT1M

   Temperature: Moyen

8. Low‑heat cooking – first pass

   Cover the wok and let simmer over low heat for 4 minutes.

   Time: PT4M

   Temperature: Feu doux

9. Low‑heat cooking – second pass

   Turn the vermicelli over, cover again and cook an additional 4 minutes over low heat.

   Time: PT4M

   Temperature: Feu doux

10. Finishing

    Add the Chinese scallion pieces, sprinkle with black pepper and chopped cilantro. Toss one final time and remove from heat.

    Time: PT1M

11. Prepare the hot sauce (optional)

    Finely chop one garlic clove, slice the red chili into rounds, chop a few sprigs of cilantro. In a bowl, combine 5 tbsp fish sauce, 1 tbsp sugar, 1 tbsp lime juice, then add the chopped aromatics. Mix well.

    Time: PT3M

12. Plating and serving

    Place the prawn vermicelli on plates, sprinkle with extra cilantro and serve immediately with the hot sauce on the side.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g