Crispy Sotanghon with Seafood Chorizo Sauce

Crispy Sotanghon

crispy sotanghonIngredients:
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.


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