|
Method :
Grind
candlenuts and red chilies to a paste. Mix with mined onion, ginger and
garlic.
Heat oil and
fry seasoning for 2 minutes, then add turmeric, coriander, dried shrimp
paste, lemon grass, chopped tomato and sugar. Season with salt and
pepper. Cook for 3 minutes then set aside.
Cut fish
fillets into 2cm (3/4 inch) dice and place in a small saucepan with
shrimp. Cover with water and boil for 10 minutes. Strain, reserving
liquid and meat. Set aside to cool.
Pour thick
coconut milk into a large saucepan and add fried seasonings. Stir well
and when liquid begins to boil, pour in thin coconut milk and fish
stock. Bring almost to the boil again, add fish and shrimp and turn heat
down. Simmer for 5 minutes. Add salt and pepper to taste.
Place
vermicelli in a large bowl and cover with boiling water. Allow to stand
for 8-10 minutes to soften. Steep beanshoots in boiling water for 2
minutes, drain and rinse in cold water. Drain noodles and beanshoots.
Into each
bowl place a serving of noodles, then top with beanshoots, shredded
beancurd, cucumber, lettuce and a little shredded ginger flower (if
used). Pour on enough coconut sauce to cover and garnish with chopped
spring onion, mint leaves and shredded chili.
Serves 3-4
#Ads - Get the above cooking ingredients here at discounted price
|
