Ingredients:
- 2 - 2 1/2 lb (1 - 1 1/4 kg) hairy squash, about 2 cups 1/4” (3/4 cm) julienne;
- 3 tablespoons dry shrimps about 2 oz (60 g), clean and soak;
- 1 bunch vermicelli noodle, 2 oz (60 g), clean and soak;
1 1/2 tablespoons vegetable oil;
- 1/2 cups (120 ml) water;
- Sea salt.
Recipe:
Serving for 2
- Scrap off skin of hairy squash and rinse;
- Cut to 1/4” (3/4 cm) julienne;
- Soak dry shrimps and vermicelli noodle for half an hour, set aside;
- Add vegetable oil to a medium size sauce pan/wok over medium high heat;
- Add sea salt, adject to taste;
- Add hairy squash, stir lightly;
- Add water from soaking dry shrimps;
- Open up the medium and add vermicelli noodle and dry shrimps;
- Turn to medium heat;
- Cover and cook for 5 - 10 minutes;
- When hairy squash become translucent, it is done;
- Plate in a shallow bowl, serve hot.