Rice sticks with coconut pork & prawns
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.