Crispy Rice Vermicelli with Seafood in Coconut Sauce Recipe

Name: Crispy Rice Vermicelli with Seafood in Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (500 ml) vegetable oil; 1/4 cup (50 ml) chopped shallots or onions; 2 tsp (10 ml) minced garlic; 1 to 3 tsp (5 to 15 ml) finely chopped chilies; 2 tsp (10 ml) minced ginger root; 3 anchovies, chopped, or 1 tbsp (15 ml) fish sauce; 2 bay leaves; 1 stalk lemongrass (optional), cut into short lengths; 1 tbsp (15 ml) finely chopped celery; 1 tbsp (15 ml) chopped parsley; 1/2 tsp ( 2 ml) black pepper; 1 can (14 oz [400 ml]) coconut milk; 1/4 tsp (1 ml) salt; 1 package (16 oz [450 g]) thin rice vermicelli; 3 garlic cloves, thinly sliced; 4 green onions, cut into short lengths; 2 to 4 finger chilies, cut into short lengths; 24 mussels or small clams; 12 to 18 shrimp, peeled and deveined; 8 oz (250 g) fish fillet, cut into 4 pieces

Servings: persons

2 cups (500 ml) vegetable oil
1/4 cup (50 ml) chopped shallots or onions
2 tsp (10 ml) minced garlic
1 to 3 tsp (5 to 15 ml) finely chopped chilies
2 tsp (10 ml) minced ginger root
3 anchovies, chopped, or 1 tbsp (15 ml) fish sauce
2 bay leaves
1 stalk lemongrass (optional), cut into short lengths
1 tbsp (15 ml) finely chopped celery
1 tbsp (15 ml) chopped parsley
1/2 tsp ( 2 ml) black pepper
1 can (14 oz [400 ml]) coconut milk
1/4 tsp (1 ml) salt
1 package (16 oz [450 g]) thin rice vermicelli
3 garlic cloves, thinly sliced
4 green onions, cut into short lengths
2 to 4 finger chilies, cut into short lengths
24 mussels or small clams
12 to 18 shrimp, peeled and deveined
8 oz (250 g) fish fillet, cut into 4 pieces

1
In a saucepan, heat 1 tbsp (15 ml) of the oil over medium-high heat; cook shallots until golden.
2
Stir in garlic; cook until golden.
3
Stir in chilies and ginger; cook until softened.
4
Stir in anchovies (if using), bay leaves, lemon grass (if using), celery, parsley and pepper; cook, stirring, until fragrant.
5
Stir in coconut milk, salt and fish sauce (if using); bring to a boil, reduce heat to simmer and cook 2 minutes.
6
Set aside.
7
Divide rice vermicelli into 4 equal portions.
8
In a deep saucepan or wok, heat remaining oil to 350 F (180 C); cook 1 portion of noodles until they swell and turn crispy, turning once.
9
With a strainer, remove noodles from wok; drain on paper towels.
10
Repeat with remaining noodles.
11
Remove all but 2 tbsp (25 ml) of the oil from the wok; cook garlic until golden and crisp.
12
Remove with a slotted spoon; drain on paper towel.
13
Bring coconut sauce to a simmer over medium heat.
14
Stir in green onion, chilies, mussels, shrimp and fish; cover and cook until shellfish opens and fish is cooked through.
15
Put one portion of noodles on each of 4 plates; spoon seafood coconut sauce over top.
16
Serve garnished with fried garlic.

1772

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups (500 ml) vegetable oil, 1/4 cup (50 ml) chopped shallots or onions, 2 tsp (10 ml) minced garlic, 1 to 3 tsp (5 to 15 ml) finely chopped chilies, and more.

Yes, Crispy Rice Vermicelli with Seafood in Coconut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Rice Vermicelli with Seafood in Coconut Sauce

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