Ingredients: 300 grams rice vermicelli (meehoon)- soaked in water for 5 minutes,300 grams rice vermicelli (meehoon)- soaked in water for 5 minutes,300 grams prawns, shelled and deveined,2 pieces firm tofu, sliced,200 grams beansprouts,150 grams chives, cut into 2 cm length,80 grams dried shrimps, wash and chopped coarsely,4 kaffir lime leaves, shredded finely,cup oil,4 cloves garlic,4 shallots,1 small knob of fresh turmeric (or 1 1/2 tsp turmeric powder),3 birds eye chillies (up to individual),2 candlenuts,1 stalk lemongrass,3 tablespoons chopped ginger flower (bunga kantan),2 teaspoons sugar,1 teaspoon chicken stock granules,1/2 teaspoon pepper,2 tablespoons fish sauce,1 tablespoon soy sauce,1/2 tablespoon tamarind paste,2 cups water
Instructions:
- Heat oil in a frying pan. Lightly fry the chopped dried shrimps and tofu separately. Dish out and leave aside.
- Stir fry the pounded ingredients and kaffir lime leaves until aromatic.
- Add prawns and fry until they are half-cooked. Dish out the prawns and set aside.
- Add in seasonings and bring to the boil.
- Add meehoon and stir fry.
- Mix in dried shrimps, tofu slices, prawns, chives and beansprouts. Toss well.
- Serve hot with a drizzle of lime/lemon juice.
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