Cooking oil 3 Tbsp
Onion 1, peeled and sliced
- Heat oil in a wok and sauté onion, shallots and garlic until soft. Add the chilli paste, lemongrass and galangal and continue to sauté until fragrant.
- Stir in the prawns and chicken livers, then add long beans, bean curd and fermented soy bean cake. Add the chillies and kaffir lime leaves.
- Pour in coconut milk and tamarind juice and add the glass noodle