Pipi in Lee Kum Kee Chilli Garlic Sauce with Crispy Vermicelli
What You Will Need
Ingredients
- 300g Dried rice Vermicelli, soaked in hot water for 15 minutes and drained well
- 6 tbsp Oil
- 20g Fresh ginger, finely sliced into thin strips
- 2 Garlic cloves, finely sliced
- 1 tbsp Coriander stalks, finely sliced and leaves reserved for garnish
- 1-2 Long red chillies, finely sliced (optional)
- 1kg Pipi, cleaned
- 80ml Hot water
- 2 tbsp Cold water
- 1 tsp Corn starch
- 3 tbsp Lee Kum Kee Chilli Garlic Sauce
- 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 Spring onions, sliced into 2-inch lengths
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=Wg36GyaJL64&list=PLbRxnMXD1ZaLCbd524MlmlcPYZ6RNQP1T&index=6
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Ensure the vermicelli is drained well and pat dry with some paper towels. Heat 3 tablespoons of oil in a wok or frying pan on medium-high heat. Once the oil is hot, add the vermicelli and fry for 6-7 minutes, flipping the noodles over halfway, until crispy. Remove the noodles from heat once they are crispy, and place on a serving plate.
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Heat the remaining 3 tablespoons of oil in a clean wok or large frying pan on high heat. Once hot, stir fry the ginger, garlic, coriander stalks and chilli for 1 minute or until the garlic starts to brown lightly.
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Add the pipi and hot water, stir quickly, then place a lid on the wok or frying pan. Allow the pipi to steam for 2-3 minutes or until they open. Discard any pipi that do not open.
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Mix together the corn starch and cold water until fully dissolved then add the mixture to the pipi along with the spring onions. Stir fry for another 30 seconds. Remove from heat once the sauce has thickened.
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Serve the pipi over the crispy vermicelli on a large platter and garnish with the coriander leaves.
Tips :
This recipe is easier to cook in two smaller batches.
You can substitute pipi with vongole or other clams