Thursday, March 14, 2013


100g vermicelli
150g seaweeds
½ kilo oyster prawns
1 cup vinegar
Sugar (optional)
1 cup chopped onions
2 cups tomato sliced
Thumb-sized ginger (peeled and sliced)
Garlic, crushed
1 red or green bell pepper
1 tbsp. fish sauce (Patis)
1 tbsp. black pepper, shredded green mango, shrimp paste (bagoong), calamansi juice
2-4 pieces red chilies (siling labuyo)

1. Soak vermicelli in hot water for 5 minutes and drain, set aside.

2. Clean the seaweeds thoroughly.

3. Blanch in hot water and drain.

4. Wash and trim oyster prawns, put calamansi juice and drain.

5. In a glass bowl place seaweeds, oyster prawns, garlic, red chilies (labuyo), bell pepper, fish sauce, shrimp paste (baggoong) shredded green mango,sugar (optional), ginger and onions.

6. Pour in vinegar and mix it well with vermicelli.

7. Chill for 20 minutes.

8. Ready to serve!

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