Siamese Noodles in Spicy Coconut Sauce

Serves 6 


Ingredients:

1 tbsp dried tamarind pulp
½ cup (125ml) warm water
1.25 litres coconut milk
300g dried rice vermicelli
400g fried tofu
oil, for shallow frying
400g bean sprouts, scraggly ends removed
500g cooked prawns, peeled with tails left on
1 cup (125g) chopped garlic chives
3 hard-boiled eggs, shells removed and cut into quarters
2 red chillies, seeded and finely sliced (optional)
3 limes, quartered

Spice Paste:
10 dried red chillies, soaked in hot water until softened
10 red Asian shallots, chopped
1 stalk lemon grass (white part only), chopped
1 tsp shrimp paste
3 tbsp peanut oil
1 tsp salt
1 tbsp sugar


Method:

• To make Spice Paste: Drain and seed the soaked chillies, reserving the water, and chop. Place the chillies in a food processor along with the shallots, lemon grass and shrimp paste. Process until finely chopped, adding a little of the chilli water if necessary. Heat the peanut oil in a small frying pan and fry the paste over low heat for about 3 minutes. Add the salt and sugar. Set aside. 
• Soak the tamarind in the warm water for about 10 minutes. 
• Take half the spice paste and place it in a pan along with the coconut milk. Strain the soaked tamarind and water through a nylon sieve into the coconut milk and discard any seeds and fibre. Bring the mixture to the boil and simmer for 3 minutes. Set aside. 
• Soak the vermicelli in boiling water for 5 minutes, and drain. Cut the tofu into thick slices. Heat the oil in a small frying pan and fry the slices of tofu until golden on both sides. Remove and drain on paper towels. 
• When ready to serve the dish, heat the remaining spice paste in a large wok and add the bean sprouts. Turn the heat up high and cook for about a minute. Add half the prawns and half the garlic chives. Add the drained vermicelli to the wok; toss until heated through. Reheat the coconut sauce and keep it hot. 
• To serve, transfer the vermicelli mixture to a large warm serving platter and arrange the remaining prawns, the egg quarters and slices of tofu on top. Scatter over the sliced chilli and remaining garlic chives. Pour the coconut sauce into a large warm soup tureen. Provide deep bowls for diners to fill with the vermicelli mixture, then ladle over some coconut sauce and a squeeze of lime juice. 

Nutrition per serve:
Protein 30g
Fat 65g
Carbohydrate 55g
Dietary Fibre 5g
Cholesterol 265mg
3840 kj (915 cal)