Ingredient
Rice vermicelli (cooked) 10 taels
Stock 6 taels
Shrimp 4 taels
Grouper fillet 3 taels
Squid 2 taels
Scallop 3
Chinese celery 3 stalks
Seasoning
Sesame oil 1/2 tsp
Sugar 1/2 tsp
Pepper 1/4 tsp
Salt 1/4 tsp
Sauce
Thickening:
Corn starch 1 tsp
Method
Remove old stalks and leaves of Chinese celery. Chop into 1-inch sections.
Cook rice vermicelli in boiling water. Drain.
Blanch scallop and shrimp in boiling stock until medium rara. Add grouper and squid.
Add rice vermicelli and cook until all ingredients are done. Add Chinses celery and seasonings, mix well. Thicken the sauce with corn starch solution.
