Cellophane noodles with prawns

Name: Cellophane noodles with prawns
Yield: Serves four
Cuisine: Vietamese
Ingredients: 2 tbsp chopped coriander; 2 spring onions, green part only, thinly sliced; 2 spring onions, green part only, thinly sliced; 15 g (½ oz) dried black fungus; 150 g (5 oz) bean thread vermicelli; 2 tbsp peanut oil; 1 onion, sliced thinly; 3 cloves of garlic, finely chopped; 300 g (10 oz) green prawns, peeled; 150 ml (¼ pt) chicken stock; 2 tbsp fish sauce (nuoc mam); 2 tbsp lime juice; ½ tsp salt; 1 tsp sugar

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Traditionally, these noodles are cooked with crab meat and served as an appetiser. However, the dish takes on more structure when prawns are substituted and, to my mind, works equally well either as a starter or served as part of a main meal with other dishes.

Ingredients

15 g (½ oz) dried black fungus
150 g (5

Asia
Vietnam
Starter
Noodles
Gluten-free

Method

Cover fungus with boiling water in a bowl and leave to stand for 1 hour. Chop roughly.

Pour boiling water over noodles and soak for 3 to 4 minutes. Drain and cut into roughly 15 cm (6 in) lengths.

Heat oil in a hot wok and fry onion for a few minutes until it starts to brown. Add garlic and cook for another 30 seconds.

Add prawns and fungus and stir through just until pr