Spicy Prawn & Tofu Noodles

Name: Spicy Prawn & Tofu Noodles
Cuisine: Malaysian
Ingredients: 2 heaped tablespoons salted soy beans, lightly crushed; 1 teaspoon salt; 1 tablespoon sugar; 1 lemongrass stalk, tough outer leaves removed, finely chopped; 1 teaspoon Thai shrimp paste, wrapped in foil and roasted until fragrant; 3 tablespoons peanut oil; 300 g (10½ oz) rice vermicelli, soaked in boiling water for 1 minute and drained; 125 ml (4 fl oz/½ cup) tamarind water; 750 ml (26 fl oz/3 cups) coconut milk; 6 large cooked king prawns (shrimp), peeled; 1 block firm tofu, cut into 6 pieces and deep-fried until golden brown; 10 dried red chillies, soaked in warm water for 30 minutes; 12 red shallots, finely chopped; 125 g (4½ oz) garlic chives, cut into 3 cm (1¼ inch) lengths; 100 g (3½ oz) bean sprouts; 2 limes, quartered; 2 hard-boiled eggs, peeled and quartered

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

There are a few ingredients in this simple dish, reminiscent of the street-side noodle dishes you can get in Malaysia or southern Thailand.

Ingredients

6 large cooked king prawns (shrimp), peeled
1 block firm tofu, cut into 6 pieces and deep-fri

Asia
Thailand
Malaysia
Pescatarian
South East Asia
Noodles
Spicy

Method

To make the spice paste, pound the chillies, shallots, lemongrass and shrimp paste in a mortar with a pestle until fine. Heat the oil in a heavy-based pot and gently stir-fry the paste for 3–4 minutes. Add the soy beans and cook for 1 minute, stirring all the time. Sprinkle in the salt and sugar and stir-fry for another minute. Remove and reserve half of the paste, and leave th