Steamed Shrimp Glass Vermicelli (Tanghoon)
Servings Prep Time
4servings 5minutes
Cook Time
2minutes
Servings Prep Time
4servings 5minutes
Cook Time
2minutes
Ingredients
Condiments
  • 500g Prawns (whole with shell)/ Chicken (julienne)
  • 160g Glass Vermicelli (Thai Tanghoon)
  • 4cloves garlicchopped
  • 4pcs Spring Onionscut into 6cm long
  • 8slices Gingerjulienne
  • 250ml Chicken Stock
Sauce
  • 1/2tsp Soy Sauce
  • 1/2tsp Fish Sauce
  • 1tbsp Chinese Wine
  • 1g Pepper
  • 1tbsp Sesame / Shallot Oil
Garnish
  • 3pcs Spring Onionssliced
  • 2pcs Red Chillisliced
Instructions
  1. Press [SAUTE] and pour 1-2 tablespoon of oil and add the chopped garlic and sliced ginger to fry.
  2. CANCEL Saute and place glass vermicelli, spring onions and prawns in the inner pot (in sequence). Add 250ml chicken stock into the pot.
  3. Pour the mixed sauce over the prawns.
  4. Cover the lid and press [STEAM], setting time to 2 minutes.
  5. Once done, quick release pressure and open the lid to mix the cooked food evenly.
  6. Serve with garnish.