Add the chopped garlic and mashed soya beans to the wok and saute until fragrant.
3. Add the prawns, vegetables and beansprouts. Saute lightly and when the prawns are nearly cooked, add the salt, noodles and stock, and mix well.
4. Bring to the boil and cook for 2 minutes, stirring constantly. Finally, stir in the fried shallots. If desired, reserve some fried shallots as a garnish.
5. Serve at once with Sambal Belacan with Lime (see recipe, page 5)
Preparation time: 15 mins
Cooking time: 10 mins
Mee Siam (Spicy Tanqy Noodles)
Noodles
400 g (14 ½oz) dried rice noodles (mifen)
½ tablespoon ground dried red chillies
25 g (¼ cup) shallots
1 tablespoon fermented soyabeans (dou jiang)
2 tablespoons water
5 tablespoons oil
1 ½ teaspoon salt
400 g (14 ½ oz) beansprouts, rinsed
4 tablespoons water
2 tablespoons coconut cream
1. Soak the noodles in water until soft but firm, then drain and dry.
2. Grind together the chillies, shallots, soya beans and water until smooth.
3. Heat the oil in a wok and saute the ground ingredients with salt until the oil rises to the surface.
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