Ingredients:
- Kua Kling sauce from Wild Rice London
- Small pack of vermicelli noodles
- 1 shallot, chopped
- Green vegetables (of your choice)
- 6 prawns, unshelled
Method:
- Pan-fry the chopped shallot in a pot.
- Soak the vermicelli noodles in hot water to hydrate.
- In the pot with the shallot, add some of the Kua Kling sauce (adjust the amount based on your taste).
- Drain the vermicelli noodles and add them to the pot with the sauce along with 2 to 3 tablespoons of water. Mix well.
- Place the green vegetables on top of the noodles and arrange the raw prawns on top. Ensure there is enough water to steam the prawns.
- Cover the pot and cook until the prawns are cooked through.
- Once the prawns are cooked, the dish is ready to serve.