Name: Crab, Prawn and Tamarind Noodles
Ingredients: ¼ cup tamarind juice; ¼ cup palm sugar; 6 red eschalots, sliced; ¼ cup mint leaves; 1 cup cooked picked crabmeat; ½ cup yellow chives, cut into 4-cm lengths; 1 cup bean sprouts; 6 green king prawns, shelled, deveined and butterflied; ¼ cup peanut oil; ½ teaspoon sea salt; 6 garlic cloves, sliced; ¼ teaspoon white peppercorns, roasted and ground; 250 g dried thin rice noodles; 3 dried red chillies, seeded; ¼ cup fish sauce

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

This Thai dish is extremely simple and has a lovely balance of sweet, salty and sour. A whole selection of seafood goes well with this sauce, so experiment with different kinds of fish, mussels, clams, balmain bugs, lobster or squid.

Yellow chives are available in Asian food stores.

Ingredients

Spice Paste

3 dried red chillies, seeded
6 red eschalots, sliced
6 garlic cloves, sliced

Starter
Fish course
Pescatarian
Noodles

Method

To make the spice paste, soak the chillies in warm water for 10 minutes and then drain. In a mortar with a pestle, pound the eschalots, garlic and salt. Add the chillies and pepper and keep pounding to produce a fine paste.

Soak the noodles in warm water for 30 minutes and drain well. Heat the oil in a wok until just smoking and stir-fry the prawns until cooked (about 2-3 minutes), then

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Ingredients

Spice Paste

Method

Part of