• PREP: 15M
  • COOK: 10M
  • SERVINGS: 2
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    INGREDIENTS

  • 80g Rice Vermicelli
  • 110g Bean sprouts
  • 200g Prawns, peeled and deveined
  • 15g Spring onion (cut into 3 cm length)
  • 1 Red chilli (sliced thinly)
  • 2 tbsp Vegetable oil
  • 1 bottle WORLDFOODSF Vietnamese Hot Chilli Garlic Dipping/Stir fry sauce
  • 1 sp Salt or to taste
  • cilantro - for garnishing.
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    PREPARATION

  1. Soak rice vermicelli in boiling water for 3 minutes or until soft and drain.
  2. Heat oil in a wok .
  3. Stir-fry prawn in hot oil until half done. Add drained rice vermicelli.
  4. Add in WORLDFOODS Vietnamese Hot Chilli Garlic Dipping/Stir fry sauce. Continue to stir for 3 minutes.
  5. Add salt and adjust to taste.
  6. Add in bean sprouts and spring onions followed by red chili .
  7. Toss well until well combined and serve hot.

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Prawn Vermicelli with Hot Chilli Garlic

Prawn Vermicelli with Hot Chilli Garlic

Ingredients

  • 80g Rice Vermicelli
  • 110g Bean sprouts
  • 200g Prawns, peeled and deveined
  • 15g Spring onion (cut into 3 cm length)
  • 1 Red chilli (sliced thinly)
  • 2 tbsp Vegetable oil
  • 1 bottle WORLDFOODSF Vietnamese Hot Chilli Garlic Dipping/Stir fry sauce
  • 1 sp Salt or to taste
  • cilantro - for garnishing.
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