Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 12 grams | Cellophane noodles; soaked |
| 3 tablespoons | Vegetable oil |
| 4 \N | Shallots; thinly sliced |
| 2 \N | Cloves garlic; thinly sliced |
| 250 grams | Green prawns; shelled and |
| \N \N | ; de-veined |
| 1 cup | Chicken stock |
| 1 tablespoon | Fish sauce |
| 2 \N | Spring onions; finely sliced |
| 1 tablespoon | Freshly shredded coriander leaves |
| 6 slices | Fresh chilli |
Cut the noodles with a pair of scissors into pieces about 8cm long. Heat oil in a wok and saut‚ shallots and garlic until just starting to colour.
Add prawns and toss for 1 minute, then add noodles and stir and toss. Stir in stock and fish sauce. The noodles will absorb most of the liquid.
Toss through spring onions and tip onto a serving plate. Scatter with coriander leaves and chilli to taste.
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Carlton Food Network
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