Stirfry Vermicelli with Pork Belly and Prawns

Ingredients: 

• 8-10 prawns (with shells on) 
• 5 garlic cloves (peeled and cut half)  
• 1 Thumb-sized ginger (sliced into 4 long slices)  
• 4 pcs Coriander roots (about 3cm) 
• 300 grams dry vermicelli (soaked in water for 5 minutes and drain) 
• 2-3 sprigs chinese parsley (cut into sections) 
• 50 grams pork belly (sliced into stripes) 
• 200 ml homemade prawn broth

Sauce Mixture: 

• 2 tbsp Oyster sauce 
• 1 tbsp fish sauce 
• 1 tbsp Chinese cooking wine 
• 1.5 tbsp sugar 
• 3 tsp thick dark sauce (I used Guangxiang tai brand) 
• 1 tsp light soya sauce 

Directions: 

1. In an claypot, heat 2 tablespoons oil over medium heat.
2. When oil is hot, add pork belly. Saute for 1-2 minutes or until slightly browned.
3. Add garlic, ginger and coriander roots. Increase heat to medium high and stir fry until fragrant.
4. Top with vermicelli and the sauce mixture. Pour in prawn broth and cover for 1-2 minutes.
5. Remove cover of pot and stir the ingredients to ensure vermicelli is evenly coated with mixture. Add a little more stock if you find it dry. 
6. Then lay the prawns on top of vermicelli. Top with chinese celery and coriander.
7. Drizzle some sesame oil and cover. Cook at medium heat until prawn and vermicelli are cooked. Serve hot. 

Note: You can add more stock/hot water if it dries up too fast before the ingredients are cooked. Check that the noodle is not overcooked or too soft that it breaks up, but absorbs all the sauce mixture when done.