| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
|
Simply, Antony |
1 |
servings |
INGREDIENTS
| 12 |
g |
Cellophane noodles; soaked |
| 3 |
tb |
Vegetable oil |
| 4 |
|
Shallots; thinly sliced |
| 2 |
|
Cloves garlic; thinly sliced |
| 250 |
g |
Green prawns; shelled and |
|
|
; de-veined |
| 1 |
c |
Chicken stock |
| 1 |
tb |
Fish sauce |
| 2 |
|
Spring onions; finely sliced |
| 1 |
tb |
Freshly shredded coriander leaves |
| 6 |
sl |
Fresh chilli |
INSTRUCTIONS
Cut the noodles with a pair of scissors into pieces about 8cm long. Heat
oil in a wok and saut. shallots and garlic until just starting to colour.
Add prawns and toss for 1 minute, then add noodles and stir and toss. Stir
in stock and fish sauce. The noodles will absorb most of the liquid.
Toss through spring onions and tip onto a serving plate. Scatter with
coriander leaves and chilli to taste.
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