Ingredients
1/2 c Peanut or corn oil
1 oz Raw prawns, shelled
4 oz Firm bean curd (tofu); diced
3 tb Preserved sweet white radish - chopped
1/4 c Chicken stock
3 tb Dried shrimps, chopped
3 tb Sliced shallots
1/3 c Unsalted peanuts, chopped
4 Eggs
4 Spring onions; sliced
11 oz Rice or cellophane noodles
- (sen kel or woon sen),
- soaked in cold water
- for 7-10 minutes, if dried
15 oz Bean sprouts
---------------------SAUCE------------------
1 c Water
1/3 c Palm sugar
1/2 c Tamarind juice
1 tb White soya sauce
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Mix all the sauce ingredients together in a
pan and boil until reduced to
about 2/3 cup. Set aside to cool.
Heat the oil in a wok or pan until very hot, then add the prawns
and bean
curd and stir-fry lightly for 1 minute. Add the preserved radish
and
shallot, fry for 1 minute, and break in the eggs. Stir-fry for
a minute,
then add the noodles and chicken stock. When the noodles are
soft (about 2
minutes), add the dried shrimps, peanuts, spring onions and
bean sprouts.
Add the sauce, fry for a couple of minutes and serve.
Serve accompanied by chopped peanuts, chopped dry chillies,
sugar, lime
wedges, spring onions, and fresh bean sprouts, all in small
containers.
Makes 6 servings.
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