70 g Raw king prawns
70 g Dry vermicelli rice noodles
70 g 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
-Prepare the rice vermicelli according to the instruction on the package.
-Mix the corn flour with 2 tablespoon of water in a small bowl, combine the mixture well. Set a side.
-Heat 1 tablespoon of vegetable oil and chopped garlic into a frying pan over high heat until garlic turn golden in colour. Add the cooked noodles and a tiny splash of dark soy sauce, quickly stir. Then transfer the seasoned noodle onto the serving plate.
-Heat 2 tablespoon of vegetable in a frying pan over 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 boil.
-In goes the prawns, Chinese cooking wine, broccoli, salt and pepper. Stir well until the prawns cooked.
-Pour the corn flour mixture into the sauce. Keep stirring until the flour cooked and gravy turns clearer and thicker consistency.
-Pour the prawns gravy on top of the noodles and serve Rad-Na-Goong immediately
-I like to add a tiny squeeze of lemon juice or rice vinegar for fresh taste.
-Keep a very close eye whilst your cooking the garlic as it is easily burnt.
-Do not over cook the rice vermicelli. You can always add the water later.