Dancing Tom Yam Seafood Vermicelli

This Recipe Used:

Tom Yam Paste

Tips:

Avoid soaking beehoon in hot water as it will break up easily during stir –frying.
When buying vegetables avoid vegetables that are bruised, blemished, spongy.
Add carrot shreds and cabbage shreds for more colour, fibre and vitamin A
Use cooked shrimps if preferred to replace mock crabstick

Garnishing

Soak beehoon in cold water for about 10 to 15 minutes until soft. Remove and mix to combine with a ½ packet of Dancing Chef Tom Yam paste and mushroom slices and set aside.
Heat wok, add in chop garlic and shallots pan fry for a minute, add in 2 tablespoon of shallot oil and balance ½ packet Tom Yam paste, stir frying briefly until fragrant.
Add in shredded cabbage, carrot, vermicelli (beehoon) and hot clear chicken broth and water. Cover and cook for about 8 to 10 minutes until beehoon soften and well cooked. Toss mix in mock crabstick shreds.
Serve vermicelli in serving dish and garnish with chopped spring onions and red cut chilies.