Crab, Prawn and Tamarind Noodles

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

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