Mini Singapore Favourites by Wendy Hutton

Author:Wendy Hutton
Language: eng
Format: epub
ISBN: 978-1-4629-1118-9
Publisher: Tuttle Publishing

Spice Paste

8-10 dried chillies, cut into short lengths, soaked to soften, then deseeded

8 shallots, peeled

6 candlenuts, roughly chopped

4 tablespoons oil

¼ cup tau cheo (salted soy beans—page 19), crushed with the back of a spoon

1 tablespoon sugar

1 To prepare the Spice Paste, grind the chillies, shallots and candlenuts in a mortar or blender, adding a little oil if needed to keep the mixture turning.

2 Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, about 4 minutes. Add the tau cheo and stir-fry for 30 seconds, then sprinkle in the sugar and stir-fry for another 30 seconds. Remove from the wok and place the mixture in a small bowl.

3 Place half the Spice Paste in a large saucepan. Add the water and ground dried prawns, and bring to a boil. Then add the tamarind juice, reduce the heat to medium and simmer for 3 minutes. Remove from the heat and set aside in a warm place.

4 Return the remaining Spice Paste to the wok, add the bean sprouts and stir-fry over high heat for 30 seconds. Add half the spring onions and prawn, and stir-fry for 30 seconds. Add the beehoon, a little at a time, stirring briskly to mix well, about 2 minutes.

5 Serve the noodles in individual bowls as shown, topped with spring onions and prawns and garnished with tau kwa, eggs and lime. Pour the gravy over the noodles at the table.

To prepare the prawns, cook fresh prawns in a pot of boiling water until the prawns turn pink, about 3 to 4 minutes. Then drain the prawns in a colander and set aside to cool. Peel the prawns, discard the heads, gently devein then halve each prawn lengthwise.

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