Surprisingly, I liked it! Even Sophie said it was good and she asked me to cook it again.
Thai Shrimp Vermicelli
20 gr. pork fat, cut into small cubes
160 gr. shrimps
120 gr. Sapporo vermicelli, soaked for 15 minutes then drained
1 inch cube ginger, sliced
2 cloves garlic, chopped
1/2 t. coursely ground black pepper
1 bunch green onions. cut into 3 inch length
1 C. water
1.5 T. oyster sauce
1 T. soysauce
2 t. sugar
1/2 t. chicken powder
1 t. MSG
Mix all the ingredients for the sauce in a bowl and set aside.
Render oil from the fat.
Add the ginger slices and saute for a few seconds.
Put the shrimps in the pan. Cook for a few seconds then flip over.
Add the garlic, spring onions and pepper. Continue sauteing.
Then add the vermicelli.
Pour the sauce and let it simmer.
Toss the noodles with the tongs and cook until the liquid has been absorbed.
This dish is usually served with the Thai seafood sauce but it is so spicy!