Ingredients
The following ingredients have 4 Servings
- 4 nests dried rice vermicelli ((about 240g/8.5oz))
- 3 tbsp sunflower oil
- 2 onions (peeled and sliced)
- 5 red chillies
- 1 tsp minced ginger
- 4 cloves of garlic (peeled and minced)
- 1/2 tsp shrimp paste
- 2 tsp yellow bean paste ((see swaps in the notes section if you can't find this))
- 1/2 tsp tamarind paste
- 1 tsp fish sauce
- 1/2 tsp sugar
- 2 eggs (lightly whisked)
- 1/2 tbsp light soy sauce
- 20 king prawns (shrimp) (these can be ready-cooked or uncooked prawns. They need to have been deveined and have no heads or tails.)
- 70 g (1/2 cup) tiny brown shrimp
- 300 g (2 cups) beansprouts
- 1 tbsp dark soy sauce
- spring onions/scallions (chopped)
- fresh chillies (thinly sliced)
- lime wedges
Instruction
- Place the vermicelli nests in a pan and pour over some boiling water from the kettle.
- Simmer for 2-3 minutes, then drain them and rinse under cold water to stop the cooking process. Put to one side.
