Ingredients (serves 2-3 chicks or 1-2 dudes)
- 500g Fresh Rice Noodle sheets at room temperature
- 1 tablespoon seasame oil
- 1 tablespoon peanut oil
- 41 tablespoon freshly grated ginger
- 3 spring onions thinly sliced
- 200g tinned water chestnuts, chopped
- 500g raw prawns, peeled, deveined, chopped
- 1 tablespoon fish sauce
- 1 tablespoon soft brown sugar
- 1 tablespoon snipped garlic chives
- 2 tablespoons vegetable oil
- 4 tablespoons of soy sauce
- 1 teapoon seasame oil, extra
- 1/2 teaspoon sugar
- serve with edamame beans (optional)
- Open the noodle sheets and cut 8, 15cm pieces
- Heat peanut and seasame oils in wok and add ginger and spring onion. cook over medium for 2 mins
- Add water chestnuts and prawns and cook for another 5 mins or until prawns are pink
- Stir in fish sauce, brown sugar and chives and set aside to cool slightly
- Spoon mixture into the centre of a rice noodle sheet and fold over to enclose filling
- Heat vegetable oil in a non stick fry pan and cook the noodle rolls over medium heat in batches until golden on each side
- combine soy sauce, extra sesame oil and sugar and drizzle over rolls, serve with edamame beans
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