Fried Hokkien Danghoon™

English

Serves 10

Ingredients
Danghoon (transparent vermicelli) – 400 grams
Small prawn – 1 kg
Pork (cut short strips) – 200 grams
Chinese mushroom (soak, slice) – 10 each
Dried prawn – 300 grams
Spring Onions (cut small) – 5 stalks
Parsley – 5 stalks
Garlic (chopped fine) – 3 table spoons
Fried Onions – 1 bowl

Sauces
Light sauce – 5 table spoons
Dark sauce – 3 table spoons
Sesame oil – 5 table spoons
Pepper – Dashes

Steps

1. Soak Danghoon in water for 10 minutes. Set aside;
2. Peel small prawn; boil prawn shells for stock;
3. Heat wok, add oil, big fire, add garlic, stir fry Dried Prawn, Pork strips, Chinese Mushrooms and small prawns;
4. Add prawn stock to boil, turn to medium fire;
5. Add Danghoon and all Sauces;
6. Use a pair of chopsticks to help stir danghoon;
7. Add additional sesame oil and stock to ensure Danghoon are not dry;
8. Add Parsleys, Spring Onions and Fried shallots for fragrance.