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How to Make Curry Seafood Vermicelli

Curry Seafood Vermicelli

✋🏻staapp, don't call McDonald's. This would be done before delivery comes knocking on your door.

Cooking time: 7 mins Prep time: 20 mins

Ingredients for 2 pax

Group A

Prawns - 8 (marinate in 1 tsp Onion Powder, pinch of Salt, 1 tsp Chinese Rice Wine, 1/2 tsp Paprika, 1 tsp Curry Powder)

Black Fungus - 4

Fried Beancurd - 4 pcs

So Hoon - 1 handful

Chinese Cabbage - 2 full rice bowl

Group B

Dried Shrimps - 2 tbsp

Shallots - 5 pcs

Garlic - 5 cloves

Scallions - 3 stalks

Chinese Rice Wine - 2 tbsp

Curry Powder - 1 1/2 tsp

Onion Powder - 1 tsp

Salt - 1 tsp

Soy Sauce - 1/2 tsp

Prawn Stock - add as needed


  1. Clean prawns and make stock, let it boil softly on the stove. Then soak black fungus in hot water and vermicelli in normal tap water. Let them sit as you prep other ingredients.

  1. Heat oil in wok and when it's hot, fry dried shrimps first until they begin to turn slightly golden

  2. Next, add everything in Group B, be sure to turn up the heat. (Reserve half of the scallions to add at later part)

  3. Add black fungus, stir for 20 sec followed by the fried beancurd, stir for another 15 sec. Now add Chinese cabbage and keep folding it as it begins to wilt, quickly add vermicelli

  4. If you feel that the mix is slowly drying up add more prawn stock

  5. Turn off the heat when you notice the prawns turning red and continue to fold the mixture while adding leftover scallions

  6. If you love scallions like me, you can garnish the noodles when you serve

#seafoodcurrynoodles #Seafoodvermicelli #Seafoodnoodlesrecipe #Prawnnoodlesdryrecipe

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