Yield: 1 servings
|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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