Crispy Sotanghon with Seafood Chorizo Sauce
Crispy Sotanghon
Ingredients:
100 grams Sapporo Long Kow Vermicelli (sotanghon)
175 grams shrimp
175 grams squid
175 grams lapu-lapu
5 pieces quail eggs
3 tablespoons oysters sauce
1/2 cup chicken stock
50 grams chorizo, sliced
1 tablespoon cornstarch
4 pieces shitake mushrooms
minced garlic, sliced onions and cilantro for garnishing
Procedure:
Deep fry Sapporo Long Kow Vermicelli (sotanghon) in oil until crispy. Set aside in a serving platter. In a saucepan, saute the seafood in garlic and onions. Add oyster sauce and shitake mushrooms for about three minutes or until the seafood is half-cooked. Add the chicken stock, simmer for about 2-3 minutes. Thicken seafood sauce with cornstarch. Pour the seafood sauce on top of crispy sotanghon together with quail eggs and chorizo. Garnish with cilantro, then serve.
The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.
- Sotanghon Sharksfin Soup Recipe
- Sotanghon in Steamed Eggs with Scallops
- Sotanghon with Chicken Rosemary Sauce
- Sotanghon with Stir-fried Mussels and Black Beans Recipe
- Coconut Steak Tenderloin with Sotanghon Recipe
- Sotanghon in Coconut Milk
- Duo of Tuna and Sashimi with Sapporo Vermicelli Salad, Recipe
- Sotanghon with Fresh Tomatoes and Cheddar Cheese
- Crab Sotanghon Bites Recipe
- Shrimp Parmesan with Sotanghon
