Pipi in Lee Kum Kee Chilli Garlic Sauce with Crispy Vermicelli | Australia
- https://www.youtube.com/watch?v=Wg36GyaJL64&list=PLbRxnMXD1ZaLCbd524MlmlcPYZ6RNQP1T&index=6 - Ensure the vermicelli is drained well and pat dry with some
Keywords
- Lee Kum Kee
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Ingredients
- 300g Dried rice Vermicelli, soaked in hot water for 15 minutes and drained well
- 6 tbsp Oil
- 20g Fresh ginger, finely sliced into thin strips
- 2 Garlic cloves, finely sliced
- 1 tbsp Coriander stalks, finely sliced and leaves reserved for garnish
- 1-2 Long red chillies, finely sliced (optional)
- 1kg Pipi, cleaned
- 80ml Hot water
- 2 tbsp Cold water
- 1 tsp Corn starch
- 3 tbsp Lee Kum Kee Chilli Garlic Sauce
- 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 Spring onions, sliced into 2-inch lengths
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