Serves : 6
Preparation time : 20 minutes
Cooking time : 25 minutes
Ingredients :
2 portions boiled coconut cream
10 shallots, peeled and finely pounded
3 tablespoons preserved soy bean paste
1 teaspoon ground white pepper
2 tablespoons sugar
2 tablespoons lemon or lime juice
3 tablespoons fish sauce (nam pla)
3 pieces bean curd, cut into two, then sliced into 1cm pieces
250g small shelled prawns (shrimps)
400g rice vermicelli, blanched and drained
200g Chinese chives, cut into 2.5cm lengths + extra for garnishing
250g bean sprouts, tailed
2 red chillies, seeded and finely sliced
2 eggs, beaten, fried into thin omelettes and cut into strips
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Method :
- Heat the boiled coconut cream for 5 minutes. Add the shallots, preserved soy bean paste, pepper, sugar, lemon or lime juice and fish sauce. Stir-fry until fragrant.
- Add the bean curd and prawns (shrimps), and mix well before adding the rice vermicelli, Chinese chives and bean sprouts.
- Garnish with Chinese chives, red chilli and omelette strips.
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