• 1 jar                 Yeo’s Satay Sauce
  • 800g                Yeo’s Rice Vermicelli, soaked & drained
  • 100g                Prawns, peeled, deveined & cooked
  • 80g                  Squid Rings, sliced & cooked
  • 80g                  Water Spinach, sliced (4cm) & blanched
  • Garnish: Green Lime, Coriander Leaf and Spring Onion,

Satay Rice Vermicelli

Serves: 4

Preparation time: 15mins

Cooking Time: 20mins

Cooking Instructions:

  1. Cook Yeo’s Rice Vermicelli in boiling water. Drain and place on serving plate.
  2. Heat Yeo’s Satay Sauce and pour over rice vermicelli.
  3. Top with prawns, squid rings and water spinach.
  4. Garnish with green lime slice, coriander leaf and spring onion. Serve hot.
Tip: Substitute fresh prawns with fresh cockles if you like.