Yeos   |   Home

10 king prawns
40g Yeo’s Rice Vermicelli
½ carrot, sliced
2 sprigs asparagus, cut into sections diagonally
1 sprig   spring onion, sections

2 tbsp Yeo’s Sweet Chilli Sauce

- Bring a large pot of water to a boil. Drop in the rice vermicelli and boil for 1 – 2 minutes until tender but firm to the bite. Drain well and then deep fry in hot oil until crispy. Set aside on the plate.

- Soap the king prawns in hot water until done, set aside.

- Stir-fry the carrot, asparagus and spring onion until fragrant, add the king prawns and sweet chilli sauce. Bring to the boil and stir-fry. Pour over the crispy vermicelli and serve.


Search by keyword,
product or ingredient

        home         about us          products         recipes

      where to buy          contact             follow us


Where to Buy



Purpose, Vision & Values

Privacy Policy

Cookie Information

Quick Message:


Please check this box if you wish to be added to our mailing list to receive our newsletters. You may CONTACT US to unsubscribe at any time or click the unsubscribe link at the bottom of any newsletter you receive from us. You may also wish to view our updated PRIVACY POLICY

Copyright YHS International Pte Ltd 2014 . .  Website designed by DGA Marketing