Pasta, Noodles and Rice Recipes - Rice Vermicelli in Coconut Milk Recipe

Ingredients

Serve 4

• 250 g/8 oz soaked rice vermicelli

• 2 teaspoons vegetable oil

• 2 eggs, beaten

• 575 ml/18 fl oz coconut milk

• 1/2 onion, roughly chopped

• 250 g/8 oz raw prawns, peeled and deveined

• 4 tablespoons salted soy bean flavoring

• 2 tablespoons sugar

• 2 tablespoons tamarind juice or 1 tablespoon lemon juice

• 300 g/10 oz bean sprouts

• 125 g/4 oz spring onions, chopped

To garnish:

• 3 tablespoons chopped coriander leaves

• 2 red chilies, deseeded and sliced

• 1 lemon, sliced lengthways

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Method:

1. Bring a large saucepan of water to the boil, add the soaked rice vermicelli and cook, stirring occasionally, for 15 minutes. Drain well and set aside.

2. Heat a little of the vegetable oil in a small pan and add the beaten egg, tilting the pan until it covers the base. Remove the omelets when it is set and cooked, and roll up and cut into thin strips. Keep them warm.

3. Bring the coconut milk to the boil in a wok or large frying pan. Cook over a high heat for 10 minutes until a film of oil forms on top.

4. Stir in the onion, prawns, soy bean flavoring, sugar and tamarind or lemon juice. Cook for 5 minutes, then transfer half of the mixture to a bowl and keep warm.

5. Add the reserved vermicelli to the mixture in the wok. Mix well and cook for 5 minutes. Stir in half of the bean, sprouts and spring onions.

6. Pile the vermicelli mixture on to a serving dish and top with the reserved prawn mixture and shredded omelets.

7. Garnish with coriander, chilies and lemon slices, and serve with the remaining bean sprouts and spring onions.