Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | Peanut or corn oil |
7 ounces | Large raw shrimp, shelled |
4 ounces | Firm bean curd (tofu), diced |
3 tablespoons | Prsrvd sweet white radish chopped |
3 tablespoons | Sliced shallots |
4 \N | Eggs |
11 ounces | Rice or cellophane noodles** |
¼ cup | Chicken stock |
3 tablespoons | Dried shrimp, chopped |
⅓ cup | Unsalted peanuts, chopped |
4 \N | Scallions, sliced |
15 ounces | Bean sprouts |
1 cup | Water |
½ cup | Tamarind juice |
⅓ cup | Palm sugar |
1 tablespoon | White soya sauce |
SAUCE
**(sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if dried 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 shrimp, 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 saucers.