Name: Singapore Rice Sticks
Yield: for 4
Cuisine: Asia
Ingredients: 6 spring onions, cut into 2 cm/ ¾ in pieces; 4 garlic cloves, thinly sliced; 4 shallots, thinly sliced; 2 tbsp groundnut oil; 175 g/ 6 oz loin of pork, thinly sliced (or the best ham you can get, sliced); 1–2 tbsp light soy sauce; 3 large tomatoes, skinned, deseeded and chopped; 2 tsp chopped ginger; 6 tbsp Laksa Paste; 8 large tiger prawns, heads removed, shelled and deveined; 4 large tiger prawns, with heads and in the shell, legs removed; 2 carrots, thinly sliced; 450 g/1 lb wide ribbon rice sticks

Preparation info

for
4

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

There is nothing new in this recipe, but I include it because it is one of the best-known dishes all around the Pacific Rim, and anyone with a serious interest in cooking Asian food simply has to know it. The best that I have ever eaten was in Singapore, many years ago. It was made with wide ribbon rice sticks, plenty of huge tiger prawns and thin slices of pork, slightly charred at the edges from when the noodles, in the final seconds of cooking, were tossed in the chef’s steel wok over fe