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Fried Prawns with Transparent Noodles
Asianfood-recipes : various delicious Asian cuisines around Asean region.
Serves : 3
Preparation time :
25 minutes
Cooking time : 12 minutes
Ingredients :
1 oz. dries Chinese prawns
3 Mungo bean sticks
2 oz. transparent noodles
2 oz. raw pork
6 whole watercress leaves or 1/4-inch strips letture
1 tablespoon peanut oil
1/4 pint ( U.S. 2/3 cup) chicken stock*
Pinch each salt, sugar and Ve-Tsin
1 onion 'flower'
*If you have on chicken stock available use I chicken bouillon cube and water.
Method :
Soaking the prawns for 20 minutes in cold water. Soak the Mungo beans sticks for a few minutes in boiling water and the transparent noodles for 2 minutes in cold water.
Drain all three. Cut the raw pork into very thin strips. Have ready the watercress leaves or equivalent quantity of lettuce strip.
Cook the pork for 2 minutes in the hot peanut oil. Add the chicken stock, salt, sugar and Ve-Tsin and then the bean sticks and prawns. Cook for 8 minutes
Lastly, add the noodles and watercress or lettuce and cook for 2 minutes. Turn into a heated serving dish and garnish with the onion 'flower'.
TO MAKE THE ONION 'FLOWER' :
Cut four 11/2 - 2inch lengths of firm green spring onion stalks, then cut down one-third way from each end. Drop them into cold iced water and the ends will spring out into circular fringes of 'flowers'.
