10 DRIED CHILLIES, SOAKED AND SEEDED
12 SHALLOTS
1 STEM LEMON GRASS, SLICED
1/2 TSP SHRIMP PASTE
2 TSP SALTED SOYABEANS, RINSED AND DRAINED
3 TSP SUGAR
1/2 CUP TAMARIND MIXED WITH 1 L OF WATER AND STRINED
2 TBSPS COCONUT MILK MIXED WITH 2 TBSPS OF EVAPORATED MILK
2 PIECES FIRM SOYABEAN CURD, SLICED INTO PIECES
200 G BEAN SPROUTS
200 G WATER CONVOLVULUS, COARSELY CHOPPED
250 G COOKED PRAWNS, COARSELY CHOPPED
1 CUP OF CHIVES, CHOPPED
500 G OF RICE VERMICELLI, SOAKED FOR 10 MINUTES, CUT INTO PIECES
1 HARD-BOILED EGG, SLICED
6-8 LOCAL LIMES, HALVED AND SEEDED

PROCEDURE:

1) POUND TOGETHER: DRIED CHILLIES, SHALLOTS, LEMON GRASS, SHRIMP PASTE, SALTED SOYABEANS, SUGAR AND 1 AND 1/2 T SOYA OIL.

2) HEAT 1 T SOYA OIL IN A WOK OVER MODERATE HEAT; ADD POUNDED INGREDIENTS AND FRY 3 MINUTES, STIRRING CONSTANTLY. RESERVE HALF FOR THE SAUCE AND SET THE WOK WITH THE REMAINDER ASIDE.

3) TO MAKE THE SAUCE: ADD THE TAMARIND WATER, COCNUT MILK AND EVAPORATED MILK TO THE RESERVED FRIED INGREDIENTS. BRING NEARLY TO A BOIL, THEN SIMMER FOR 5 MINUTES AND SET ASIDE.

4) IN A NON-STICK PAN, HEAT THE REMAINING 1/2 T OIL AND FRY THE SOYABEAN CURD SLICES UNTIL GOLEDEN. SET ASIDE.

5) RETURN TO THE WOK AND ITS INGREDIENTS TO MODERATE HEAT, THEN ADD THE BEAN SPROUTS, WATER CONVOLVULUS, HALF THE PRAWNS AND HALF THE CHIVES.

6)COOK FOR 1-2 MINUTES, THEN BEGIN ADDING THE RICE VERMICELLIA, STIRRING TO BLENS WELL. WHEN ALL THE NOODLES ARE COMPLETELY HEATED, SERVE TOPPED WITH THE SOYABEAN CURD SLICES, REMAINING PAWNS AND CHIVES AND SLICED EGG.

7)SPRINKLE WITH LIME JUICE. PASS THE SAUCE SEPARATELY.

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