Tue, 22 May 2018
INGREDIENTS
******************
FEEDS 6
600g thick flat rice noodles
a bunch of fresh coriander
with roots
20 garlic cloves, finely chopped
100ml vegetable oil
20 medium fresh raw
prawns, peeled
150g pickled turnip, drained
and chopped
30g sugar
50ml concentrated
cooking tamarind
4 eggs, beaten
2 tablespoons oyster sauce
50ml fish sauce
100g beansprouts
1 lime, juiced
1 bunch of spring onions, cut
at an angle
100g roasted peanuts, crushed
3 fresh red chillies, de-seeded
and sliced
crispy fried onions, to serve
Pick the leaves from the coriander and reserve. Soak and wash the
coriander roots, then pound the roots and garlic together using a mortar
and pestle (use the coriander stems if you have no roots, otherwise
discard them).
Heat the vegetable oil in a wok or deep frying pan over a high heat and
when it’s shimmering, add the pounded garlic and coriander roots. Stir
for a few moments, then add the prawns and half the pickled turnip.
Cook for 30 seconds, then add the sugar and tamarind. Add the noodles
and toss, then add the eggs and stir-fry for a further 2 minutes.
Pour in the oyster sauce and fish sauce and toss to mix, then stir-fry for
4–5 minutes. Add half the beansprouts and finally finish off with the lime
juice, half the spring onions and half the peanuts.
Pile the noodles into a large serving dish and garnish with the remaining
turnip, beansprouts, spring onion and roasted peanuts and the coriander
leaves, chillies and crispy fried onions.
