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Ingredientes
- 1/2 c. Peanut or possibly corn oil
- 1 ounce Raw prawns, shelled
- 4 ounce Hard bean curd (tofu), diced
- 3 Tbsp. Preserved sweet white radish minced
- 3 Tbsp. Sliced shallots
- 4 x Large eggs
- 11 ounce Rice or possibly cellophane noodles (sen kel or possibly woon sen), soaked in cool water for 7-10 min, if dry
- 1/4 c. Chicken stock
- 3 Tbsp. Dry shrimps, minced
- 1/3 c. Unsalted peanuts, minced
- 4 x Spring onions, sliced
- 15 ounce Bean sprouts
- 1 c. Water
- 1/2 c. Tamarind juice
- 1/3 c. Palm sugar
- 1 Tbsp. White soya sauce
Direcciones
- Mix all the sauce ingredients together in a pan and boil till reduced to about 2/3 c.. Set aside to cold.
- Heat the oil in a wok or possibly pan till very warm, then add in the prawns and bean curd and stir-fry lightly for 1 minute. Add in the preserved radish and shallot, fry for 1 minute, and break in the Large eggs. Stir-fry for a minute, then add in the noodles and chicken stock. When the noodles are soft (about 2 min), add in the dry shrimps, peanuts, spring onions and bean sprouts.
- Add in the sauce, fry for a couple of min and serve.
- Serve accompanied by minced peanuts, minced dry chillies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small containers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 6 servings | |
| Calories 439 | |
| Calories from Fat 131 | 30% |
| Total Fat 14.55g | 18% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 299mg | 12% |
| Potassium 433mg | 12% |
| Total Carbs 62.09g | 17% |
| Dietary Fiber 4.2g | 14% |
| Sugars 15.52g | 10% |
| Protein 17.75g | 28% |
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