Run hot water over the noodles, leave for 2 minutes then drain in a colander. Shell prawns, reserving heads and
shells to make stock. Devein the prawns and if large, cut in two. Cut pork into small, thin slices. Pinch straggly
tails off bean sprouts.
Put unpeeled garlic cloves on a wooden board and smash them with the flat of a knife to split the skins. Lift off
skins and bruise the garlic. Finely chop shallots. Mash salted beans. Cut garlic chives in short lengths. Chop celery
finely.
Fry prawn heads and shells in 1 tablespoon oil on high heat, tossing until they turn red. Add 1 cup of water and
bring to the boil. Cover pan, simmer for 5 minutes, then strain stock. Drop prawns into the simmering stock just
until they change colour. Strain again, reserving stock.
Heat remaining 2 tablespoons oil in a wok and on gentle heat fry the garlic and shallots until golden. Add mashed
salted beans and pork, celery and chives. Stir-fry for 1 minute. Add stock, prawns and bean sprouts and when boiling
add the noodles and stir until heated through. Serve garnished with chillies and fried shallots.
From Charmaine Solomon's Encyclopedia of Asian Food, Periplus Editions,1998, supplied courtesy of New Holland
Publishers (Australia) Pty Ltd.
The recipes provided here are part of a content partnership with
AsiaFood.org a property of the
Asia Society, America's
leading institution dedicated to fostering understanding of Asia and communication between
Americans and the peoples of Asia and the Pacific.
Through art exhibitions and performances, films, lectures, seminars and conferences, publications
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