Rissole with Spicy Vermicelli

Ingredients

• 125g flour
• 1 tbsp cornstarch
• 240ml water
• 1/2 tsp salt
• 2 tbsp oil
• 50g carrot
• 50g vermicelli
• 2 tbsp oil
• 1.5 tsp minced shallot
• 1 tsp minced garlic
• I tsp salt
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1 tbsp Extra Hot Chilli Sauce ABC
• 2 tbsp flour
• 50ml water
• Obento Panko Breadcrumbs as needed

Method

1. To make the skin, combine flour, cornstarch, salt, water, then stir with a whisk.
2. Strain the mixture then add the oil and mix it.
3. Heat the pan on low-medium heat and wait until the pan is hot.
4. Pour the batter in and swirl to spread it evenly.
5. Cook for a bit and take the skin to a plate.
6. Repeat it until finished the batter.
7. Boil a water then add it to the vermicelli. Wait until it’s loosened and drain it.
8. Cut diced the carrot.
9. Heat the pan on medium-high heat and add the oil.
10. Stir fry shallot and garlic until turned brown then add carrot, cooked vermicelli, salt, sugar, white pepper, and Extra Hot Chilli Sauce ABC. Move it to a plate.
11. In a bowl, combine the flour and water to make a wet batter.
12. Prepare the skin, add the spicy vermicelli, then fold and roll.
13. Dip it in the wet batter then the breadcrumbs to coat.
14. Heat some oil and deep fry the rissole until golden brown. Set aside.
15. Rissole with Spicy Vermicelli is ready to serve.

Product used in recipe

• ABC - Extra Hot Chilli Sauce
• Obento - Panko Breadcrumbs