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Serves: 4-6 persons |
| Ingredients: |
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5 tablespoons oil |
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1 cake pressed bean curd, diced |
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5 cloves garlic, minced |
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5 shallots, miced |
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1 talespoon dried shrimps or prawns,
soaked for 5 minutes in warm water and drained, lightly pounded
or processed |
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1 tablespoonchopped pickled Chinese radish |
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10 oz (300 g) dried rice-stick
noodles, soaked in warm water to soften, drained well |
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1 teaspoon dried chili faleds or ground red pepper |
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3 eggs |
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2 cups bean sprouts, cleaned |
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1/4 cup garlic chives or spring
onions, sliced into 1-in (2-cm) lengths |
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2 tablespoons crushed peanuts |
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5 oz (150 g) fresh prawns or shrimps,
peeled and deveined, and grilled |
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Sauce |
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3 tablespoons shaved palm sugar |
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3 tablespoons fish sauce |
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3 tablespoons tamarind pulp soaked
in 1/2 cup water, then strained to remove seeds and fibers |
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| Preparation: |
1. |
Place all the Sauce in gredients in a small saucepan
and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove
from heat and set aside. |
2. |
Heat 3 tablespoons oil in a large pan and stir-fry
bean curd till lightly brown, about 5 minutes. Drain and set aside. |
3. |
Stir-fry garlic and shallots over high heat for 2
minutes. Add dried shrimps curd and stir-fry to mix, then add Sauce
and dried chili flakes. Continue to stir-fly over medium heat. |
4. |
Push noodles to one side. Add 2 tablespoons oil,
break the eggs into the pan and scramble till cooked, then mix eggs
and nookles together. |
5. |
Add half the bean sprouts and garlic chives or spring
onions. Mix together thoroughly and remove from heat. |
6. |
Serve garnished with the remaining bean sprouts and
chives, crushed peanuts and grilled shrimp, if using. |
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