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Chinese Vermicelli with Prawns and Garlic Sauce
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- 200 - 250 g Chinese vermicelli (made from mung beans or rice)
- water, warm, for soaking
- 70 g garlic cloves
- 40 g vegetable oil
- ½ tsp salt (optional)
- ¼ tsp ground white pepper
- 35 g sugar
- 40 g soy sauce
g rice wine
or 20 g white wine
- 700 g water
- 200 - 250 g medium raw prawns, peeled and deveined
- 200 g flat green beans
- 50 g spring onions, sliced (3 mm) or curled, to garnish
- per 1 portion
- 1832 kJ / 438 kcal
- 16 g
- 66 g
- 11 g
- 2.5 g
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