Yield: 6 servings
|½ cup||Peanut or corn oil|
|1 ounce||Raw prawns, shelled|
|4 ounces||Firm bean curd (tofu); diced|
|3 tablespoons||Preserved sweet white radish chopped|
|3 tablespoons||Sliced shallots|
|11 ounces||Rice or cellophane noodles (sen kel or woon sen), soaked in cold water for 7-10 minutes, if dried|
|¼ cup||Chicken stock|
|3 tablespoons||Dried shrimps, chopped|
|⅓ cup||Unsalted peanuts, chopped|
|4||Spring onions; sliced|
|15 ounces||Bean sprouts|
|½ cup||Tamarind juice|
|⅓ cup||Palm sugar|
|1 tablespoon||White soya sauce|
Mix all the sauce ingredients together in a pan and boil until reduced to about ⅔ 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.
From: stigle@... (Sue Stigleman)