6-8 prawns, 100g of Thai vermicelli, 100g of pork, 5-6 slices of ginger, 6-8 cilantro roots, 10 black peppercorns, 20 cloves of garlic, 1-2 sprigs of fingerling peppers, 1 strip of long red bell pepper (at will)

Sauce seasoning: 3 tablespoons of oil, 1? tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of Huadiao wine, 1 tablespoon of sugar, 3 tablespoons of water

How to Make Thai Vermicelli and Shrimp Casserole

Clean the shrimp and trim the spines and whiskers from the head, and soak the vermicelli in softened water and drain.

Wash the coriander root, thinly slice the pork, slice the ginger, and julienne the bell pepper

In a bowl, add all the sauce seasonings, mix well, and soak the prawns for a few minutes (this will make the prawns more flavorful)

Put the coriander root, half of the garlic (10), and black pepper in a bowl and mash them.

Lay the panko in a casserole dish

Then layer the ginger and the remaining half of the garlic and peppercorns,

then layer the spices and vermicelli that have been mashed in step 4, and then the marinated prawns, drizzle the sauce that has been made in step 3 evenly over the top, and then layer the coriander stems and leaves.

Cover, heat over medium heat for 3 minutes, reduce heat to low and cook for 10 minutes, remove from heat and bake for 5 minutes.

Open the lid, mix well, spread half of the cilantro can be, such as too much water, can be used in medium heat to cook slightly juice.

Tips

1. This recipe can also be made with crab. If you don't have Thai vermicelli, use Longkou vermicelli instead. Thai vermicelli is not drifted taste very good, chewy and not easy to break.

2. Vermicelli absorb water, you can add a little more water if needed.

3. If you are afraid of the ingredients sticking to the bottom, you can change to first explode the pork, sauté the spices and ginger in step 4, then add the fans, prawns and seasoned sauce, mix well and cook on low heat.