Spicy Vermicelli Recipes

Steps:

• Place vermicelli in a bowl and cover with water; soak for at least 15 minutes. Drain and set aside.
• Heat vegetable oil in a large frying pan over medium heat until you can feel the heat above the pan. Put in ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 2 tablespoons soy sauce. Stir in peppercorn powder until evenly distributed. Add water and bring to a boil.
• Add drained vermicelli and mix evenly with the pork. Cook until all water has evaporated, about 5 more minutes. Taste and add more soy sauce if not salty enough for you.
• Transfer to a serving plate and top with green onions.

Steps:

• Serving suggestion: Crisp, dressed green salad.
• Preheat the oven to 400 degrees F/200 degrees C/gas 6. Bring a pan of salted water to the boil, add the vermicelli, and cook for slightly less time than it says on the packet. You want it to be al dente. Once ready, drain, rinse in coldwater and leave to cool. Put it into a large bowl and grate in your courgettes (zucchini). Add the chopped tomatoes, coriander (cilantro), preserved lemon, 1 teaspoon harissa, sweet paprika, ground ginger, and cumin. Mix it all together really well with your clean hands, then have a taste, add a pinch of salt and pepper if needed, and put aside. Place the fish on a large chopping board and score the skin every 3/4-inch/2 cm on both sides at a slight angle, using a sharp knife. Sprinkle over a little salt, a small pinch of cumin, and a pinch each of sweet paprika and ground ginger. Mix the remaining 1 teaspoon harissa with 1 teaspoon olive oil and rub 1/2 of it into the fish, making sure it gets into the cuts you've made. Turn the fish over and repeat on the other side. Spoon 2/3 of the vermicelli filling into a large baking tray or earthenware-type dish, making a bed for the fish; gently place the fish on top. Stir your prawns into the rest of the vermicelli filling and spoon this into the cavity of the fish, pushing it right in-don't worry if it spills out a little. Drizzle over a little olive oil, and roast in the hot oven for around 25 minutes, until the fish is crisp on the outside and cooked through. To serve, pull the meat off and pick the bones out. Add a spoonful of the vermicelli filling on the side of each plate and serve with a crisp, dressed green salad.

Steps:

• Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
• While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
• Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.