[Ingredients]
300g oysters
130g vermicelli
2tbsp sweet potato starch
1/3 cup fried shallots
1tsp dark soy sauce
4tbsp cornstarch mixed with 1/2 cup water
Coriander
Black vinegar
[Stock]
1 dried cuttlefish
1.5L water
1.5L chicken stock
20g ginger slices
8 cloves of garlic - skin on
50g dried shaved bonito
1tbsp ground white peppercorn coriander mixture
1tbsp rice wine
1tbsp light soy sauce
[Steps]
Soak cuttlefish in hot water for 15mins.
In a pot, add in water, stock, soaked cuttlefish, ginger and garlic, and let simmer 30mins.
Turn off heat. Add in bonito and peppercorn coriander mixture. Stir well and let sit 5mins.
Drain stock thru a cheesecloth. Add in rice wine and light soy sauce.
Coat oysters with starch.
Blanch in boiling water for 15-30secs, depending on size.
Strain and transfer to a bowl of cold water. Then, drain and set aside.
Add fried shallots and dark soy sauce to stock. Mix well.
Add in vermicelli. When vermicelli is almost done, pour in starch mixture and stir well. Then, cut vermicelli into smaller pieces with a pair of kitchen shears.
When stock thickens, transfer vermicelli into serving bowls and topped with prepared oysters, vinegar and coriander.
Adapted from The Meat Men
Video tutorial click here