Page 397 - YC Cooking School

Tools

Mixing bowl
Colander

Wok or non-stick frying pan
Wooden spoons
Knife
Chopping board

What to do:

1. Place the rice sticks into a bowl, cover completely with very hot water and soak for 6 to
7 minutes or until rehydrated.
2. Strain in a colander and then refresh with cold water. Drizzle a little sunflower oil over
the rice sticks to prevent them from sticking together.

3. In a wok or non-stick frying pan, heat a little sunflower oil.
4. Add the sprouts, garlic and chili and stir-fry for about 1 minute or until fragrant. Note:
Be careful not to burn the garlic.
5. Add the prawns and dried shrimps and continue to fry for a couple of minutes or until
the prawns have almost cooked through.
6. Add the tamarind pulp, sugar, fish sauce and soya sauce, and cook (while still tossing)
for a minute or so.
7. Add the soaked rice sticks, tossing them with a wooden spoon. They will soften

immediately and become a little transparent.
8. Stir through the peanuts, spring onions, coriander and basil and serve immediately
with wedges of fresh lime.

© Recipe copyright of Franck Dangereux

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