World Cuisine

  • 200 g (7 oz) medium-large raw prawns
  • 125 g (4 oz) mung bean vermicelli
  • handful of dried white or black fungus
  • 1½ tablespoons sunflower oil
  • 2–3 garlic cloves, finely chopped
  • 3 tablespoons lime juice
  • 1 tablespoon light soy sauce
  • 2 x 12 cm (5 inch) stalks lemon grass, finely sliced
  • 3–4 shallots, finely sliced
  • 1–2 small bird's-eye red chillies, finely chopped
  • 3 spring onions, finely sliced
  • 2 handfuls of mixed salad leaves
  • coriander leaves
  • a few slices of red chilli

Prepare the prawns (see page 13). Soak the vermicelli in boiling water for 4–5 minutes or until soft. Drain and cut them to shorten their length.

Soak the fungus in boiling water for 4–5 minutes, or until soft, then drain. Discard any hard stalks and roughly chop.

Heat the oil in a wok and stir-fry the garlic over a medium heat for 1–2 minutes or until lightly browned. Spoon into a small bowl.

Cook the prawns with the lime juice and soy sauce over a medium heat for 2–3 minutes or until the prawns open and turn pink. Add the vermicelli and fungus and cook for another 2–3 minutes. Remove from the heat, add the lemon grass, shallots, chillies, spring onions and garlic oil, and mix together. Taste and adjust the seasoning.

Pile mixed salad leaves on to each serving plate. Spoon the vermicelli with prawns next to the leaves. Garnish with coriander leaves and chilli slices.

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