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Peanut Sauce
4 oz (115 gr) creamed coconut, dissolved in 2 cups of hot water 1/2 cup fresh peanuts, shelled and ground coarsely 1/4 cup peanut oil 1 small onion, chopped finely 4 dried red chili peppers, chopped finely 2 Tbsp. soy sauce 1 Tbsp. each lemon juice, dried shirmp paste and brown sugar 2 cloves garlic, chopped 1/4 tsp salt Put rice
noodles large bowl covered in warm water and soak for at least 20 minutes.
Heat wok to med-high temp. Stir fry prawns. Set aside Scramble egg in
wok and set aside. Heat oil in wok on high setting. Add garlic and curry
paste. Stir fry until fragrant, about 30 seconds. Drain noodles and add
to wok. Fry the noodles, constantly turning and stirring them so that
they cook evenly. Add sugar and fish sauce. If the noodles remain tough
after about 5 minutes of frying, add about a 1/4 cup of water and stir,
letting the water absorb and boil off. Repeat as necessary. To serve,
put noodles in a bowl and top with prawns, egg, peanuts, green onions,
and bean sprouts. Serve lime wedges on a side plate. Serves: 4 |
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