2 cups oil
4 tbsp salted soya beans, crushed
1 cup tamarind pulp, soaked in 1 cup water
for juice
5 cups water
6 tbsp sugar
2 tsp salt
1/2 tsp black soy sauce
2 tbsp light soy sauce
Spice Paste -
25-30 large dried red chilies, cut and
soaked
40 shallots
12 candlenuts
8 cloves garlic
For Serving -
500g (1 lb) rice vermicelli, soaked in cold
water until soft
500g (1 lb) beansprouts, tails removed
500g (1 lb) prawns, peeled and fried in a
little oil
3 eggs, beaten, cooked in thin omelettes and
shredded
1 large or 2 small cucumbers, peeled and cut
in matchsticks
150g (5 oz) garlic chives, cut in 2.5cm (1
inch) lengths
3 hard beancurd, deep-fried and slivered
Garnish -
3 tbsp fried shallots
2 fresh red chilies, sliced
6 small limes or lemon wedges |