Rice vermicelli with seafood flavoured with a satay sauce. Try this south east asian dish.
1 jar Yeo's Satay Sauce
200g rice vermicelli (soaked and drained)
40g green prawns (peeled and deveined)
20g squid rings
40g water spinach (sliced 4cm and blanched)
green lime slice (to garnish)
coriander leaf (to garnish)
spring onion (to garnish)
Tip: Substitute fresh prawns with fresh scallops if you like.
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