Coconut Shrimp and Rice Vermicelli

Coconut rice vermicelli

  • 200 grams of Guilin rice vermicelli
  • 2 cloves of garlic, minced
  • 400 grams of shrimps
  • 200 grams of string bean, trimmed and cut in half
  • 200 grams of cherry tomatoes, halved
  • 1 green chili, minced
  • 1 spring onion, sliced
  • 150 ml of coconut milk
  • 2 tablespoons of sesame paste
  • 2 tablespoons of oil
  • basil leaves

Method –  Cook noodles according to the instruction on the package. Steam string beans, about 7 minutes. Heat 1 table spoon of oil, add garlic, fry 30 seconds, add shrimps, fry 5 minutes. Remove from the wok. Mix coconut milk with sesame paste. Heat remaining oil, add chili, fry 30 seconds, add string bean, fry 2 min, add tomatoes, noodles and sauce, mix well. Return shrimps to the wok, sprinkle with spring onion, mix well. Serve with basil leaves.



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