Stir-fried Rice Vermicelli with XO Sauce
What You Will Need
Ingredients
- 50g Prawn Meat
- 50g Squid Tentacles
- 50g Scallops
- 100g Dried Rice Vermicelli
- 120g Bean Sprouts
- 10g Red capsicum, shredded
- 20g Spring Onion, cut into sections
Marinade
- 1 tsp Lee Kum Kee Chicken Bouillon Powder
- A dash of White Peppercorn Powder
Seasoning
- 2 tbsp Lee Kum Kee XO Sauce
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- ½ tsp Lee Kum Kee Premium Dark Soy Sauce
- ½ tsp Sugar
Made with
Lee Kum Kee products
How to make it
Marinate shrimp meat, scallops and squid tentacles for 5 minutes. Mix the seasoning well in advance and set aside.
Add a tbsp of oil to the hot water. Then, soak the rice vermicelli until soft. Drain and set aside.
Heat the wok with oil, pan-fry the seafood and set aside.
Heat the wok with oil again. Stir-fry bean sprouts over high heat for 10 seconds. Remove from wok and set aside. Add 2 tsp of oil to the same wok. Stir-fry red capsicum shreds, spring onions and rice vermicelli over low heat until hot enough. Then, add seafood and mixed seasoning, stir-fry well over medium heat. Add bean sprouts back to the wok and stir-fry evenly. Serve.
Tips:
Adding a small amount of oil when soaking the rice vermicelli can prevent them from sticking together. Rice vermicelli are easier to separate when cooking.
Marinate the seafood with Lee Kum Kee Chicken Bouillon Powder can remove the frozen taste and bring out their fresh and umami flavour.