Name: Mee Gati (Stir-fried Noodles with Coconut Sauce)
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 banana blossom (hua plee), tough outer layers discarded, shredded, then blanched and drained; 2 tablespoons water; 55 g tamarind pulp; 1¾ cups (435 ml) water; 500 g grated coconut; 1 block fried bean curd, finely diced; 100 g Chinese chives, cut into 2.5-cm lengths; 300 g bean sprouts, tailed; 2 lemons, cut into wedges; 50 g coriander leaves, chopped; 2 eggs, beaten, fried into thin omelettes and cut into strips; 150 g tiger prawns, medium-size, peeled and deveined; 6 shallots, peeled and chopped; 100 g chicken fillet, thinly sliced; 2 tablespoons chilli powder; 250 g rice vermicelli, soaked for 15 minutes or until soft, drained; 2 tablespoons preserved soy bean paste (tao jiew); 2 tablespoons sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

The banana blossom used to garnish this dish is somewhat of an acquired taste, given its sharp, astringent flavour. In this dish however, it is balanced beautifully with the creamy and tangy sauce. To prepare the banana blossom for use, discard the fibrous outer layers and use the pale, young leaves found within. If not using immediately, soak the leaves in lightly salted water or a mixture of lime juice and water, to prevent them from oxidising.