World Cuisine

  • 150 g (5 oz) raw prawns
  • 75 g (3 oz) rice vermicelli noodles
  • sunflower oil, for deep-frying
  • 200 g (7 oz) firm bean curd (tofu), cut into matchsticks
  • 75 g (3 oz) shallots, finely sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons pickled garlic juice or water
  • 1 tablespoon lemon juice
  • 2 tablespoons tomato ketchup
  • 125 g (4 oz) caster sugar
  • 75 g (3 oz) coconut, palm or brown sugar, or 6 tablespoons clear honey
  • ¼ teaspoon chilli powder
  • 3 small whole pickled garlic, finely sliced
  • 2 uncooked Salty Egg yolks
  • 125 g (4 oz) bean sprouts
  • a few slices of spring onions
  • a few slices of red chilli

Prepare the prawns (see page 13). Put the rice noodles in a plastic bag and break into 5–7 cm (2–3 inch) pieces.

Heat 7 cm (3 inches) of oil in a wok over a medium heat. The oil is ready when a piece of noodle sinks, then immediately floats and puffs. Drop a handful of rice noodles into the oil. Turn them once and remove as soon as they swell and turn an ivory colour (it only takes seconds). Drain on kitchen paper. Fry the remaining noodles. In the same oil, deep-fry the bean curd for 7–10 minutes or until crisp. Remove and drain. Deep-fry the shallots until crispy and golden brown. Remove and drain. Deep-fry the prawns for 1–2 minutes until pink. Remove and drain.

Remove the oil from the wok. Add the fish sauce, garlic juice or water, lemon juice, ketchup and both types of sugar (or honey). Stir for 4–5 minutes over a low heat until slightly thick. Add the chilli powder.

Add half the rice noodles and gently toss with the sauce. Add the remaining noodles, bean curd, pickled garlic, prawns and shallots, tossing for 1–2 minutes until coated. Serve with salty egg yolks crumbled on top and the bean sprouts. Garnish with spring onions and chilli.

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