Seafood vermicelli (woon sen)

I've come across several versions of this, but this seems the easiest. I am not one for Thai vermicelli so this recipe is preferred.

Adapted from Meatman who use black pepper prawns and a claypot.

Ingredients

2 basa fish fillets, sliced

5 to 6 prawns

5 - 6 squid rings

2 cakes of vermicelli noodles

8 garlic cloves, minced

1 tsp coriander powder (or fresh roots if you have it)

200ml stock (chicken or fish) or water and stock powder

3 tbsp oyster sauce

1 tbsp Chinese rice wine

1 tbsp Mirin

1 tbsp Japanese cooking sake

1 tbsp fish sauce (divided use)

3 tbsp water

dash of black pepper

dash of white pepper

1 tbsp corn starch

½ tsp black powder, ground

spring onion (to garnish)

Method

1. Rehydrate vermicelli with warm water for 5 - 10 minutes. Do not use boiling water or the noodles will turn mushy. Drain and set aside.

2. Marinate the seafood with half tbsp fish sauce and white pepper, and 1 tbsp corn starch.

3. Marinate the vermicelli with oyster sauce, chinese cooking wine, black pepper, half tbsp fish sauce and stock powder.

4. Preheat a claypot with oil. Fry the garlic and coriander roots if using. Be careful not to burn.

5. Deglaze with water or stock. Add marinated vermicelli and toss to coat.

6. Add cayenne and black pepper and toss to coat.

7. Top with seafood, cover and cook for 2 minutes.

7. Garnish with spring onions.

Christine's recipes also has a more authentic steamed prawn with vermicelli version.