Thursday, March 14, 2013

CRISPY (sotanghon) RICE VERMICELLI WITH SEAFOOD CHORIZO SAUCE



INGREDIENTS:
100g rice vermicelli
175g shrimp
175g squid
5g lapu-lapu
5 pcs. Quail eggs
3 tbsp. oyster sauce
½ cup chicken stock
50g chorizo (sliced)
1 tsp. cornstarch
4 pcs. Shitake mushroom, garlic (minced), onion (sliced), cilantro for garnishing

PROCEDURE:
1. Deep fry vermicelli in oil until crisp.
2. Set aside in a serving platter.
3. In a sauce pan, sauté the seafood in garlic and onions.
4. Add oyster sauce and shitake mushroom for about 3 minutes or until seafood is half-cooked.
5. Add the chicken stock, simmer for about 2-3 minutes.
6. Thicken the seafood sauce with cornstarch.
7. Pour the seafood sauce on the top of the crispy vermicelli together with quail eggs and chorizo.
8. Garnish with cilantro.
9. Ready to serve.

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