INGREDIENTS: 10 king prawns 40g Yeo’s Rice Vermicelli ½ carrot, sliced 2 sprigs asparagus, cut into sections diagonally 1 sprig spring onion, sections
SEASONINGS: 2 tbsp Yeo’s Sweet Chilli Sauce
PREPARATION METHOD: - 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.