Black Bean Sauce Stir Fry Seafood Thai Vermicelli by Helga Soo

Black Bean Sauce Stir Fry Seafood Thai Vermicelli (for 2 pax)
鼓汁炒泰国冬粉

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Ingredients

2 small pkts of Thai Vermicelli (soak for 5 mins before stir frying)
10 Prawns (remove shells and veins)
1 piece of Sea Bass Belly (cut)
1/2 Sliced Large Red Onions or you may add vegetables
1 tablespoons of Minced Garlics
3 slices of Young Ginger
Some Chinese Parsley Stems
Some Chinese Parsley Leaves
3 tablespoons of Oil
2 Eggs
Dashes of Sesame Oil

Marinate
Fish Slices - Salt & Pepper, 1/2 Egg White & 1 tbsp Corn Flour
Prawns - Salt & Pepper, 1/2 Egg White & 1 tbsp Corn Flour

Sauce
300ml Chicken/Pork Stock
1 tbsp of Feng He Garden Black Beans Sauce
1 tbsp of Feng He Garden Light Soy Sauce
1 tsp of Feng He Garden Black Soy Sauce
1 tsp of Fish Sauce
2 tbsps of Mirin

Method
Use 1 tbsp Oil to pan fry the Fish Slices & Prawns till cooked, set aside.

Heat the remaining Oil, add Ginger Slices, Red Onion Slices and sauté till Onions turn soft. Add Minced Garlics & Parsley Stems and stir fry till Garlics turned brownish.

Add Vermicelli and stir fry for a minute. Dig a hole in the center and add Eggs. When the eggs are about to cook, pour Sauce over, on high heat and simmer for 5 mins.

Add Fish, Prawns, Sesame Oil and cover with Sauce, simmer for 1 minute. Garnish with Parsley Leaves before serve.