Noodles with Prawns and Garnishes

Name: Noodles with Prawns and Garnishes (Kanom Jin Nam Prik)
Cuisine: Thailand
Ingredients: 600 g (1¼ lb) kanom jin or somen noodles (fine white rice noodles); 600 g (1¼ lb) kanom jin or somen noodles (fine white rice noodles); 600 g (1¼ lb) kanom jin or somen noodles (fine white rice noodles); 1 teaspoon sugar; 4 tablespoons chilli jam; 1 tablespoon yellow mung beans, roasted, peeled and ground (optional); 15 mL (1 tablespoon) tamarind water; 15 mL (1 tablespoon) kaffir lime juice; 15 mL (1 tablespoon) lime juice, increase by 1 tablespoon if the kaffir lime juice is unobtainable; 15 mL (1 tablespoon) lime juice, increase by 1 tablespoon if the kaffir lime juice is unobtainable; 2 tablespoons Chinese shallots; 2 tablespoons coriander leaves, chopped; ½ small green pawpaw (papaya), peeled and julienned; ½ small green pawpaw (papaya), peeled and julienned; 1 banana blossom, shredded; 10 large dried red chillies, deep-fried for 1 minute; 200 g (7 oz) very small green prawns (raw shrimp), peeled; 200 g (7 oz) very small green prawns (raw shrimp), peeled; 2 tablespoons rice flour; 4 tablespoons batter; 1 L (4 cups/1¾ pt) safflower oil; 200 g (7 oz) small prawns (shrimp), peeled and finely chopped; 200 g (7 oz) small prawns (shrimp), peeled and finely chopped; 1 teaspoon white (granulated) sugar; 5 hardboiled duck or chicken eggs, peeled and halved; 5 hardboiled duck or chicken eggs, peeled and halved; Fresh vegetables such as green beans and cucumber; Fresh vegetables such as green beans and cucumber; Fresh vegetables such as green beans and cucumber; 100 mL (½ cup/4 fl oz) coconut cream

Kanom Jin Nam Prik

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THE COMPLEXITY AND character of Thai food lie in the interlayering and contrasting of flavours and textures typical of this dish — while the central curry is quite simple, the garnishes and side dishes make this a most regal meal. This recipe appears in an early anthology of Thai food by Princess Yaowaparpongsanit, and comes from a period when labour and time were the least considered components in the kitchen. It is not necessary to reproduce this meal in its entirety — recently in Bangkok

Ingredients

Asia
Thailand
South East Asia
Pasta

Ingredients

Method