Mouth-watering Asian flavours spring to life in this spicy prawn stir-fry.
Ingredients
- Vegetable oil, to deep-fry
- 150g rice stick noodles, coarsely broken
- 2 tablespoons vegetable oil, extra
- 1 x 350g pkt firm tofu, cut into 1cm cubes
- 3 garlic cloves, thinly sliced lengthways
- 3 fresh red birdseye chillies, deseeded, thinly sliced lengthways
- 500g medium green prawns, peeled leaving tails intact, deveined
- 1 x 250g pkt bean sprouts, ends trimmed
- 80ml (1/3 cup) fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon white sugar
- 1/4 cup loosely packed fresh coriander leaves, to garnish
Method
- Step 1Add enough oil to a large wok to reach a depth of 6cm. Heat to 180°C over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add one-eighth of the noodles and cook for 1 minute or until puffed. Use a slotted spoon to transfer noodles to a plate lined with paper towel. Repeat, in 7 more batches, with the remaining noodles, reheating oil between batches.
- Step 2Heat the extra oil in a wok over high heat until just smoking. Add the tofu, garlic and chilli, and stir-fry for 2-3 minutes or until fragrant. Add the prawns and stir-fry for 3 minutes or until prawns curl and change colour. Add the bean sprouts, lime juice, fish sauce, oyster sauce and sugar, and stir-fry for 1 minute or until heated through. Remove from heat.
- Step 3Arrange the noodles on a large serving platter. Top with the prawn mixture and sprinkle with coriander. Serve immediately.
Notes
- Author: Michelle Noerianto
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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