Modified 🦀️冬粉! Stewed Tang Hoon with fresh prawns and crab sticks!

Cooked on 2nd August 2016 (for 4 pax)

Ingredients

3 tbsp oil

12 cloves garlic (don’t need to peel off)

12 slices ginger

100g chinese celery (only the stems)

12 pcs crab sticks

12 pcs prawns, de-shelled and deveined

150g tang hoon (bean vermicelli)

Sauce:

3 tbsp Hua tiao jiu

2 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp oyster sauce

2 tbsp fish sauce

1/2 tbsp white sugar

250ml water

Directions:

1. Soak the bean vermicelli for 10 minutes.
2. Mix the ingredients for the sauce and set aside.
3. Heat oil in a wok, stir fry ginger slices then add in garlic, till fragrant.
4. Add in Chinese celery and stir fry till fragrant.
5. Add in the bean vermicelli and then the sauce, mix well and bring to boil. (I added dao pok here and it goes well in this dish)
6. Transfer it to a clay pot and stew it for 10 mins on small fire.
7. Stir in the crab sticks and prawns and cook for further 2 minutes.
8. Dish up and garnish with some leaves of the Chinese celery.
9. Serve hot!