XO Pipis with Crispy Rice Vermicelli

Method

1. CRISP THE RICE VERMICELLI: Soak the vermicelli in warm water for 5-10 minutes, or until softened. Drain thoroughly. Heat 2 tablespoons of neutral oil in a wok or large frying pan over high heat until it begins to smoke. Reduce the heat to low. Spread the noodles evenly in the wok and cook for 5-8 minutes on one side, rotating every 2-3 minutes for even crisping. Carefully flip the noodles and repeat on the other side, adding extra oil if needed. Once crispy, remove and drain on paper towels. Once cool, cut the noodles into serving-sized portions and arrange on a serving platter.
2. COOK THE PIPIS: While the vermicelli is frying, add enough water to a large saucepan to fully submerge the pipis. Bring to the boil, then add the pipis and cook for 4-5 minutes, or until they begin to open. Discard any that remain closed. Drain and set aside.
3. MAKE THE XO GRAVY: In a small bowl, mix the XO sauce, sugar and stock powder. Heat the remaining tablespoon of neutral oil in a clean wok or pan over medium heat until it begins to smoke. Stir-fry the garlic for 30 seconds, or until fragrant. Add the XO sauce mixture and stir-fry for another 30 seconds. Deglaze the pan with the stock and bring to a gentle boil. Stir well and taste to adjust seasoning with salt or extra sugar, if needed. Mix the potato starch with 1 tablespoon water in a small bowl to create a slurry, then add to the pan to thicken the sauce. Once thickened, add pipis to the pan and stir until evenly coated in the sauce.
4. TO SERVE: Arrange the pipis over the crispy noodles, pour over remaining XO sauce, sprinkle with spring onion and serve immediately.