INGREDIENTS:
100g Yeo’s Rice Vermicelli
2 Jumbo prawns, cut in half
100g bean sprouts
5g coriander
2g chilli, diced
5g lemongrass, chopped
SEASONINGS:
3 tbsp Yeo’s Satay Sauce
2 drops of Yeo’s Pure Sesame Oil
1 rice bowl chicken stock
2 tbsp creamy milk
1 tbsp tomato ketchup
½ tsp salt
PREPARATION METHOD:
- Boil the rice vermicelli with chicken stock in a casserole, stir-fry the jumbo prawns, bean sprouts, coriander, chilli,
and lemongrass, then add to the casserole,
- Mix all the seasonings and pour it into the casserole and cook for 3 minutes.
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