Serving: about 6
Prep time: 20 minutes
Cook time: 1 - 1.5 hour
Ingredients
10 gloves of Sliced Shallot
6 bundles of Vermicelli - Meesua
100g of Dried shrimps
5 Eggs
1 litre of Water
1 cup of Cooking oil
Pepper to taste
Preparation
Slice the shallot
Flatten the dried shrimp with pestle and mortar. This process soften the tough shrimps.
Cooking
Set the pan by adding a cup of oil over high heat. Add the sliced shallots to fry.
Keep stirring till it browns slightly. Turn off the heat earlier and using the residual heat to fry until golden brown.
Separate the fried shallots and oil.
Using the oil from the fried shallots, fry the dried shrimp over high heat. Bubbling would be observed after a while.
Keep stirring till the shrimps darken in colour before lowing the heat.
Spread out the dried shrimps and crack 3 to 4 eggs to the dried shrimps. You can consider adding a little soya sauce to the egg.
Add pepper to taste and break the omelettes into severing pieces.
Transfer the omelettes to a pot.
Fill the pot with 1 litre of water. Set the heat to low and slowly bring it to boil.
Rinse vermicelli in water before adding into the pot. quickly disperse the vermicelli to prevent clumps
Once the vermicelli softens, serve it with fried shallots and shallot oil.
To avoid soup from drying, do not cook the vermicelli for more than 3 minutes.
Enjoy!
