Rice sticks with co­conut pork & prawns

Easy Cook - - WEEKEND JOHN TORODE -

Should I feel a lit­tle home­sick for Asia, these noo­dles are the an­ti­dote. The top must be piled up with loads of beansprouts, chilli and fried gar­nish – loads.

Serves 2- 4 Prep 10 mins Cook 20 mins

2 x 400ml cans co­conut milk 50ml oil 100g pork mince 100g prawns, finely chopped 3 fresh red chill­ies, roasted

and de­seeded (see tip) 2 tbsp fish sauce 2 tbsp palm su­gar 10g dried shrimps, soaked, or

dried shrimp paste 150g rice sticks 50g firm tofu 100g beansprouts 50g pick­led turnip, drained and shred­ded, or fresh radishes, shred­ded hand­ful of fresh co­rian­der leaves 2 fresh red chill­ies, juli­enned fried chill­ies, shal­lots and gar­lic,

to serve (op­tional)

1 Heat a wok, add the creamy top layer of the co­conut milk and turn up the heat so it splits. Add the oil and fry the pork and prawns with the roasted chill­ies, fish sauce and palm su­gar, then add the dried shrimps. Add half the re­main­ing co­conut milk and bring to a sim­mer, then cook for 10 mins un­til thick­ened.

2 In a sep­a­rate pan, heat the re­main­ing co­conut milk and add the rice sticks. Stir well, then re­move from the heat and al­low to soften. Add the tofu to the sauce with the soft­ened rice sticks, heat through and di­vide into two or four bowls. Gar­nish with the beansprouts, pick­led turnip, co­rian­der, chilli and a sprin­kle of fried gar­nish, if you like.

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