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Steps
1) Parboil the olive nut in low heat until
fragrant, take out and wipe dry from oil
2) Parboil the rice Vermicelli in hot oil until crispy, take out
and wipe dry from oil
3) Put the dried rice vermicelli on surface of the dish
4) Wash and dry up the shrimps, add 1/2 tbsp of cornflour and mix well
5) Deeply fry the shrimps in hot oil until cooked, take out and wipe dry
from oil
6) Whisk egg white with seasoning, add ham and shrimps, whisk again
7) Mix fresh milk with 1 tbsp of cornflour
8) Heat wok with 8 tbsp of oil on full surface, add milk and cook until
sticky
9) Add egg white, stir fry until heap up, place on the surface of rice
vermicelli
10) Sprinkle the parboiled olive nut on the surface of milk, and serve
Remark
tbsp - table spoon
It's looked complicated, but it's taste is very good
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