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Fried Mee Sua Recipe

Fried Mee Sua Recipe

Fried Mee Sua Recipe

Ingredients :

    • Cooking oil for deep-frying
    • Fine rice vermicelli (mee sua) – 300 g, left unwashed
    • Bean sprouts – 450 g
    • Water – 1.5 litres
    • Shallots – 5, peeled and sliced
    • Garlic – 4 cloves, peeled and minced
    • Chicken or pork – 150 g, cut into strips
    • Small prawns (shrimps) – 300 g, shelled and cleaned
    • Salt – 1 tsp
    • Ground white pepper – 1 tsp
    • Fresh chicken stock – 750 ml
    • Flowering cabbage (choy sum) – 4 stalks, cut into 5-cm lengths
    • Light soy sauce – 2 Tbsp
    • Spring onions (scallions) – 2, cut into 2.5- cm lengths
    • Coriander (cilantro) leaves – 1 sprig, cut into 2.5-cm lengths

Method :

    1. Heat oil for deep-frying in a wok until hot. Put in vermicelli, a bundle at a time, and fry, turning over very quickly with chopsticks until light golden. Vermicelli will sizzle in hot oil. Remove as soon as it stops sizzling. This takes only 15 seconds. Drain in a colander.
    2. Drain and reserve oil, leaving 3 Tbsp in wok and fry bean sprouts fry for 1 minute. Remove from heat and set aside.
    3. Bring water to the boil in a pot and put in fried vermicelli. Cook for 1–2 minutes until soft. Immediately pour vermicelli into a colander and drain well.
    4. Heat 3 Tbsp reserved oil in wok and brown shallots and garlic. Put in chicken or pork and stir-fry for 2 minutes, then add prawns, salt and pepper. When cooked, dish out and set aside.
    5. Pour chicken stock into wok and bring to the boil. Throw in fl owering cabbage stems, then add light soy sauce and cook for 1 minute. Add fl owering cabbage leaves, vermicelli, bean sprouts, fried chicken or pork and prawns, and mix.
    6. Throw in spring onions and coriander leaves. Serve hot with sliced red chillies in light soy sauce or chilli paste.

Preparation time : 30 minutes
Cooking time : 15 minutes
Serves 5