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Ingredientes
- 1/2 c. Peanut or possibly corn oil
- 7 ounce Large raw shrimp, shelled
- 4 ounce Hard bean curd (tofu), diced
- 3 Tbsp. Prsrvd sweet white radish minced
- 3 Tbsp. Sliced shallots
- 4 x Large eggs
- 11 ounce Rice or possibly cellophane noodles**
- 1/4 c. Chicken stock
- 3 Tbsp. Dry shrimp, minced
- 1/3 c. Unsalted peanuts, minced
- 4 x Scallions, sliced
- 15 ounce Bean sprouts
- 1 c. Water
- 1/2 c. Tamarind juice
- 1/3 c. Palm sugar
- 1 Tbsp. White soya sauce
Direcciones
- **(Sen lek or possibly woon sen), soaked in cool water for 7 to 10 min, if dry 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 shrimp, 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 saucers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 6 servings | |
| Calories 474 | |
| Calories from Fat 136 | 29% |
| Total Fat 15.12g | 19% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 347mg | 14% |
| Potassium 487mg | 14% |
| Total Carbs 62.28g | 17% |
| Dietary Fiber 4.2g | 14% |
| Sugars 15.46g | 10% |
| Protein 24.45g | 39% |
