Wok Fast Fast Curry Prawns with Vermicelli
Dim Sim LimWok Fast Fast Curry Prawns with Vermicelli
Ingredients
For the Vermicelli
- 8 ounces vermicelli rice noodles, thin
- 4 cups hot water, for soaking
For the Curry Prawns
- 1 1/2 pounds large prawns, peeled, deveined, tails on
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil, plus more for frying
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 bird's eye chilies, thinly sliced (or more for extra kick!)
- 2 teaspoons curry powder, good quality
- 1/2 teaspoon turmeric powder
- 1/2 cup coconut milk, full-fat
- 1/4 cup chicken broth
- 1 tablespoon Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon Chef's Choice MSG, (the 'yum yum' factor!)
- 1 tablespoon fresh lime juice
For the Garnish
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced, for garnish
- 1 tablespoon crispy chili oil, for drizzling, as needed
Instructions
- 1
First things first, let's get those vermicelli noodles ready! Place the thin vermicelli rice noodles in a large bowl. Pour the hot water over them, making sure they are fully submerged. Let them soak for 5-7 minutes, or until al dente. Don't overdo it, we want them springy, not mushy! Drain them well and set aside. Boom, noodles done!
⏱️ 7 min
- 2
Now, let's get those prawns seasoned and ready for the wok! Pat the large prawns super dry with paper towels. This is key for that beautiful sear! Toss them with the cornstarch until lightly coated. This will give us a beautiful crust and help thicken our sauce later. Set aside.
⏱️ 3 min
- 3
Time to fire up the wok, baby! Heat your wok over high heat until it's smoking. Add 2 tablespoons of vegetable oil, swirl it around to coat the wok. When it's shimmering, add the cornstarch-coated prawns in a single layer. Don't overcrowd the wok! Sear for 1-2 minutes per side until they turn pink and opaque. We're looking for that beautiful color! Remove the prawns and set them aside. Repeat if necessary.
⏱️ 4 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic, minced fresh ginger, and sliced bird's eye chilies. Stir-fry like a maniac for about 30 seconds until fragrant. Don't let it burn! We want aroma, not char.
⏱️ 1 min
- 5
Add the sliced red bell pepper, green bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until they start to soften but still have a nice bite. We want vibrant, crisp-tender veggies, not soggy ones!
⏱️ 3 min
- 6
Sprinkle in the curry powder and turmeric powder. Stir-fry for another 30 seconds, letting those spices bloom and release their incredible aroma. This is where the curry kick comes alive!
⏱️ 1 min
- 7
Pour in the coconut milk, chicken broth, Lee Kum Kee oyster sauce, light soy sauce, granulated sugar, and Chef's Choice MSG. Bring the sauce to a quick simmer, stirring constantly. Let it thicken slightly, about 1-2 minutes. This is our liquid gold, our flavor bomb!
⏱️ 2 min
- 8
Return the seared prawns to the wok. Add the drained vermicelli noodles. Toss everything together vigorously, making sure the noodles and prawns are fully coated in that glorious curry sauce. Cook for just 1 minute more, allowing the noodles to absorb all that amazing flavor. Finish with a splash of fresh lime juice. All fire!
⏱️ 2 min
- 9
Now we serve! Transfer the Wok Fast Fast Curry Prawns with Vermicelli to a large serving platter or individual bowls. Garnish generously with fresh chopped cilantro, sliced green onions, and a drizzle of crispy chili oil for that extra punch. Holy cow, this looks insane! Enjoy, my friends!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok Fast Fast Curry Prawns with Vermicelli
For the Vermicelli
- 8 ounces vermicelli rice noodles, thin
- 4 cups hot water, for soaking
For the Curry Prawns
- 1 1/2 pounds large prawns, peeled, deveined, tails on
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil, plus more for frying
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 bird's eye chilies, thinly sliced (or more for extra kick!)
- 2 teaspoons curry powder, good quality
- 1/2 teaspoon turmeric powder
- 1/2 cup coconut milk, full-fat
- 1/4 cup chicken broth
- 1 tablespoon Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon Chef's Choice MSG, (the 'yum yum' factor!)
- 1 tablespoon fresh lime juice
For the Garnish
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced, for garnish
- 1 tablespoon crispy chili oil, for drizzling, as needed
Instructions
- 1
First things first, let's get those vermicelli noodles ready! Place the thin vermicelli rice noodles in a large bowl. Pour the hot water over them, making sure they are fully submerged. Let them soak for 5-7 minutes, or until al dente. Don't overdo it, we want them springy, not mushy! Drain them well and set aside. Boom, noodles done!
⏱️ 7 min - 2
Now, let's get those prawns seasoned and ready for the wok! Pat the large prawns super dry with paper towels. This is key for that beautiful sear! Toss them with the cornstarch until lightly coated. This will give us a beautiful crust and help thicken our sauce later. Set aside.
⏱️ 3 min - 3
Time to fire up the wok, baby! Heat your wok over high heat until it's smoking. Add 2 tablespoons of vegetable oil, swirl it around to coat the wok. When it's shimmering, add the cornstarch-coated prawns in a single layer. Don't overcrowd the wok! Sear for 1-2 minutes per side until they turn pink and opaque. We're looking for that beautiful color! Remove the prawns and set them aside. Repeat if necessary.
⏱️ 4 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic, minced fresh ginger, and sliced bird's eye chilies. Stir-fry like a maniac for about 30 seconds until fragrant. Don't let it burn! We want aroma, not char.
⏱️ 1 min - 5
Add the sliced red bell pepper, green bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until they start to soften but still have a nice bite. We want vibrant, crisp-tender veggies, not soggy ones!
⏱️ 3 min - 6
Sprinkle in the curry powder and turmeric powder. Stir-fry for another 30 seconds, letting those spices bloom and release their incredible aroma. This is where the curry kick comes alive!
⏱️ 1 min - 7
Pour in the coconut milk, chicken broth, Lee Kum Kee oyster sauce, light soy sauce, granulated sugar, and Chef's Choice MSG. Bring the sauce to a quick simmer, stirring constantly. Let it thicken slightly, about 1-2 minutes. This is our liquid gold, our flavor bomb!
⏱️ 2 min - 8
Return the seared prawns to the wok. Add the drained vermicelli noodles. Toss everything together vigorously, making sure the noodles and prawns are fully coated in that glorious curry sauce. Cook for just 1 minute more, allowing the noodles to absorb all that amazing flavor. Finish with a splash of fresh lime juice. All fire!
⏱️ 2 min - 9
Now we serve! Transfer the Wok Fast Fast Curry Prawns with Vermicelli to a large serving platter or individual bowls. Garnish generously with fresh chopped cilantro, sliced green onions, and a drizzle of crispy chili oil for that extra punch. Holy cow, this looks insane! Enjoy, my friends!
⏱️ 1 min