Total Steps
5
Ingredients
13
Tools Needed
8
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http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 2 large eggs, lightly beaten
- 2 tablespoons heaped fresh coriander leaves
- 2 tablespoons lime juice
- 2 tablespoons Thai fish sauce
- 1/2 medium red onion, thinly sliced into half-moon shapes
- 2 medium red chillies, deseeded and finely chopped
- 2 cloves garlic, peeled and crushed
- 3 tablespoons groundnut or other flavourless oil
- 6 ounce raw headless tiger prawns (175 g) (if frozen, thoroughly defrosted)
- 2 tablespoons level dried shrimps
- 4 ounce rice noodles (110 g) (medium width, about ⅛ inch/3 mm thick)
- 2 ounce natural roasted unsalted peanuts (50 g), roughly chopped or crushed
- 2 spring onions, chopped, including the green parts
Instructions
Step 1
Prepare the garnish: Roughly chop or crush 2 ounces (50 g) of natural roasted unsalted peanuts in a pestle and mortar. Chop 2 spring onions, including the green parts. Combine these ingredients to form the garnish.
Step 2
Prepare and assemble all ingredients. Place the dried shrimps in a jug, cover with boiling water, and soak for 10 minutes. In a separate bowl, place the noodles and submerge them in boiling water. After 10 minutes, drain the noodles in a colander and rinse them in cold water, then drain the shrimps. Peel and discard the shells from the prawns. De-vein the prawns by making a slit along their backs with a small, sharp knife and removing any brownish-black thread. Chop the prawns into appropriate pieces.
Step 3
Heat the oil in a frying pan or wok over high heat until it is really hot. Add the garlic, chili, and red onion and fry for 1 to 1 1/2 minutes, or until the onion is tender. Keeping the heat high, add the soaked dried shrimps and the prawns and fry for a further 2 minutes, or until the prawns have turned pink and are cooked. Add the fish sauce and the lime juice, then stir for a few seconds before adding the noodles.
Step 4
Toss the noodles for 1 to 2 minutes, or until heated through. Add the beaten egg by pouring it slowly and evenly all over the noodles.
Step 5
Let the egg begin to set for about 1 minute, then stir briefly once more until the egg is cooked into little shreds. Mix in half of the prepared garnish and give one final stir. Serve immediately in hot bowls, with the rest of the garnish sprinkled over.