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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 100g Swan brand rice vermicelli into boiling water, add a little oil, turn off the heat and soak for about 1.5 minutes, then remove and set aside, ensuring the noodles are loose and not clumped.
Watch out
Do not soak the rice vermicelli for too long, otherwise it will become too soft, lose elasticity, and easily break when stir-frying.
Wash hands thoroughly after handling seafood to prevent cross-contamination.
Reboil the water used for soaking the vermicelli, add 90g shrimp and blanch for about 1 minute until cooked and pink, then remove and set aside.
local_fire_departmentHigh heat to boilWatch out
Do not blanch the shrimp for too long, otherwise the flesh will become tough and lose its crisp texture.
Heat oil in a wok, first stir-fry 40g BBQ pork shreds, 40g onion shreds, 12g red chili shreds, 25g green pepper shreds, and 15g scallion, then add 2g turmeric powder and 2g curry powder, sautéing until fragrant with a rich Singaporean vermicelli aroma.
local_fire_departmentMedium heatWatch out
Turmeric powder and curry powder must be thoroughly sautéed until fragrant, otherwise they will taste raw and ruin the overall flavor.
Add the previously soaked 100g rice vermicelli into the wok, add 5g diluted Koon Yip Wah Kee Guilin chili sauce, a pinch of salt, a pinch of chicken powder, and a little soy sauce, and toss well so the noodles absorb the sauce and spices.
local_fire_departmentMedium heatWatch out
Dilute the chili sauce with water before pouring, otherwise pouring it directly on the vermicelli will cause uneven seasoning and make some parts too salty.
Add 30g yellow chives, 60g bean sprouts, and the blanched 90g shrimp, toss well, place toppings on top with the vermicelli underneath, and turn to medium heat to slowly pan-fry until the vermicelli absorbs moisture and the bottom becomes golden and crispy.
local_fire_departmentMedium heatWatch out
Control the heat to medium when pan-frying the vermicelli, as too high heat will burn it before a crispy bottom forms.
Wash hands thoroughly after handling raw eggs to prevent salmonella and cross-contamination.
Crack 2 eggs into a bowl, add a pinch of salt and beat well. When the vermicelli is fragrant, pour the egg mixture around the sides of the vermicelli in the wok, lightly pan-fry until the eggs form a creamy egg skirt along the edge, then plate.
local_fire_departmentMedium heatWatch out
Pour the egg mixture evenly along the edge of the wok, otherwise it will seep directly into the center of the vermicelli and clump, failing to form a nice creamy egg skirt.
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