Recipes - Malaysian & Singaporean

Satay Rice Vermicelli
Satay Rice Vermicelli


Rice vermicelli with seafood flavoured with a satay sauce. Try this south east asian dish.
Cooking Time: < 15mins
Serves:1
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

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)




Steps:
  1. Cook rice vermicelli in boiling water. Drain and place on a serving plate.
  2. In a frying pan, add prawns and squid rings in heated satay sauce. Cook for 5 mins and pour over on rice vermicelli.
  3. Add water spinach, garnish and serve hot.

Tip: Substitute fresh prawns with fresh scallops if you like.


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Satay Rice Vermicelli

Satay Rice Vermicelli

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Rice vermicelli with seafood flavoured with a satay sauce. Try this south east asian dish.

Cooking Time: < 15mins
Serves: 1
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

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)

Instructions
  1. Cook rice vermicelli in boiling water. Drain and place on a serving plate.
  2. In a frying pan, add prawns and squid rings in heated satay sauce. Cook for 5 mins and pour over on rice vermicelli.
  3. Add water spinach, garnish and serve hot.

Tip: Substitute fresh prawns with fresh scallops if you like.

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