RAD-NA-GOONG
Rad-Na-Goong
Serve: 1
Ingredients:
70g Raw king prawns
70g Dry vermicelli rice noodles
70g Tender stem broccoli
1 clove Garlic – finely chopped
1 teaspoon Corn flour
100-150 millilitre Water
3 tablespoon Vegetable oil
1 teaspoon Light soy sauce
1 teaspoon Chinese cooking wine
1/2 tablespoon Oyster sauce
1/2 teaspoon Fermented soya bean or miso paste
1/2 teaspoon Sugar
1/4 teaspoon Ground black or white pepper
1/4 teaspoon Dark soy sauce
Pinch Salt
Method
-Prepare the rice vermicelli according to the instructions on the package.
-Mix the corn flour with 2 tablespoon of water in a small bowl, combine the mixture well. Set aside.
-Heat 1 tablespoon of vegetable oil and chopped garlic into a frying pan over a high heat until the garlic turns golden in colour. Add the cooked noodles and a tiny splash of dark soy sauce, quickly stir. Then transfer the seasoned noodles onto a serving plate.
-Heat 2 tablespoon of vegetable oil in a frying pan over a medium heat. Add the chopped garlic and gently fry until it turns slightly golden brown in colour. Add the oyster sauce, light soy sauce, water and sugar into the pan. Bring it to a boil.
-In goes the prawns, Chinese cooking wine, broccoli, salt and pepper. Stir well until the prawns are cooked.
-Pour the corn flour mixture into the sauce. Keep stirring until the flour is cooked and the gravy turns to a clearer and thicker consistency.
-Pour the prawn gravy on top of the noodles and serve Rad-Na-Goong immediately.
Tip:
-I like to add a tiny squeeze of lemon juice or rice vinegar for a fresh taste.
-Keep a very close eye whilst cooking the garlic as it is easily burnt.
-Do not over cook the rice vermicelli. You can always add the water later.
