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Wednesday, December 19, 2012,10:35 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Prepare the prawns. Soak the vermicelli boiling water for 4 - 5 minutes or until soft. Drain and cut them to shorten their length.
  • Soak the fungus in boiling water for 4 - 5 minutes, or until soft, then drain. Discard any hard stalks and roughly chop.
  • Heat the oil in a wok and stir - fry the garlic over a medium heat for 1 - 2 minutes or until lightly browned. Spoon into a small bowl.
  • Cook the prawns with the lime juice and soy sauce over a medium heat for 2 - 3 minutes or until the prawns open and turn pink.
  • Add the vermicelli and fungus and cook for another 2 - 3 minutes.
  • Remove from the heat, add the lemon grass, shallots, chilies, spring onions and garlic oil, and mix together. Taste and adjust the seasoning.
  • Pile mixed salad leaves on to each serving plate. Spoon the vermicelli with prawns next to the leaves.
  • Garnish with coriander leaves and chili slices.


  • 100 grams Raw prawns
  • 100 grams Mung bean vermicelli
  • 15 grams Dried white or black fungus
  • 1 tablespoons Cooking oil
  • 1 Garlic cloves, finely chopped
  • 2 tablespoons Lime juice
  • ½ tablespoon Light soy sauce
  • Lemon grass, finely sliced
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