150gm yellow noodle ( I tried out the Gardenia Brand Noodle)
6-8 prawns, cleaned, leaving tail intact
50gm white oyster mushroom, discard tough stems and cut half
20gm julienne carrot
1/2 cup chopped tomato
(I used Tesco Italian Chopped tomato with fragrant basil) (image below)
I tsp heap Thai chilli paste (Maepranom Brand) (image below)
sugar and salt to taste
Pounded coarsely
2 red bird eye chillies, cut small
5 to 6 slices of galangal
2 kaffir lime leaves,daun limau purut (discard the stem), julienne
1 lemongrass (the white part only), cut fine
a pinch of salt
Steps to make:
1) Wash and rinse the noodles in a colander. Leave aside.
2) Pound the ingredients coarsely, leave aside.
3) Clean the mushrooms, discard tough stems, and half it if the mushrooms are large.
4) Clean the prawns, and leave the tail intact. Pat dry the prawns with a kitchen towel.
5) Heat 1 tbsp oil in a wok, place the prawns one by one on the flat surface of the pan. Fry both sides until change colour. Dish out on a plate.
6) Add a bit more oil in the wok, saute the pounded ingredients for a minute, then mix in the chilli paste and stir well.
7)Mix in carrot and mushroom, followed by chopped tomato. Stir well and cook gently for about 2 mins or until veggies are fully cooked. Add in noodles, salt and sugar. Mix to combine and finally add in fried prawns. Stir to combine with the sauce. Dish out and serve with a cut calamansi lime (limau kasturi) at the side.
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