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Categories:Viewed: 64 - Published at: 3 years ago
Ingredients
- I used the following ingredients per portion:
- about 6 prawns, deshelled and deveined (I like to leave the head on as I find the cooked brain juice adds to the overall flavour and is rather delicious to eat). You could also use chicken or tofu for a veggie option.
- 1 garlic clove - crushed
- a small handful of mung bean sprouts
- a small handful of chopped spring onions (Pims recipe includes Chinese chives, but these are not readily available)
- 1 egg
- chopped / ground up roasted peanuts or cashew
- wedge of lime for squirting on at the end
- I sprinkled over coriander which is not in the recipe but I love it
Method
- ok how to make:
- Heat a good splash (about 3 - 4 tablespoons) of oil in the wok until it's just starting to smoke. Add the garlic and then the prawns and toss around. You could add a dash of the sauce. When the prawns are cooked on both sides and they are pink, take about a cup of noodles (handful) and add to the wok, tossing about to separate. Add a ladle of sauce and stir fry. I then added the spring onions and sprouts. Make some space in the middle and break the egg and stir through. Toss around a bit more and then serve up on a plate. Sprinkle over nuts and coriander and spritz with lime juice.
- This recipe tastes very authentic and is full of flavour. One very big tick for me. I'm super chuffed but also sad that it is going to be a bit more of a rarer treat for me from now on.
