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Crispy Rice Vermicelli with Seafood in Coconut Sauce


Crispy Rice Vermicelli with Seafood in Coconut Sauce Recipe

Ingredients:
  • 2 cups (500 ml) vegetable oil
  • ¼ 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
  • ½ tsp ( 2 ml) black pepper
  • 1 can (14 oz [400 ml]) coconut milk
  • ¼ 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
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1053kcal (53%)
Total Fat 53g (81%)
Saturated Fat 21g (105%)
Cholesterol 106mg (35%)
Total Carbohydrate 112g
Dietary Fiber 3g
Sugars 1g
Protein 34g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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