Cook the Book: Prawn and Rice Noodles, Chui Lee Luk's Last Supper

Name: Cook the Book: Prawn and Rice Noodles, Chui Lee Luk's Last Supper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 250 grams 3/4 ounces bean sprouts, rinsed and cleaned with roots removed; 1 bunch garlic chives, roughly chopped; 475 milliliters cups fresh coconut cream; 235 milliliters cup coconut milk; 1 head garlic, cloves peeled; 12 mediums green prawns, shelled and deveined; 40 grams tablespoons yellow beans, puréed (taucheong); 5 red chilies; 1 red pepper, flesh shredded finely; 200 grams ounces dried rice noodles (meehoon); 10 shallots; 1 Tbsp shrimp paste (blachan), roasted in oven until dryish and crumbly; 120 milliliters 1/2 cup tamarind paste

You can never have too many main course recipes, so give Cook the Book: Prawn and Rice Noodles, Chui Lee Luk's Last Supper a try. One portion of this dish contains around 20g of protein, 55g of fat, and a total of 907 calories. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of prawns, garlic, coconut milk, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a food processor, grind the shallots, red chilies, garlic, and shrimp paste to a fine paste; set aside. Simmer the coconut cream in a large pan over medium heat until it begins to separate.

Ingredients you will need

Coconut Cream

Belacan

Red Chili Pepper

Shallot

Garlic

Equipment you will use

Food Processor

Frying Pan

Add the ground, aromatic mixture and simmer for 30 minutes. Stir in the coconut milk and the yellow bean puree and simmer for 2 more minutes, then add the tamarind. The sauce should be spicy hot, a little sour, sweet and salty.

Ingredients you will need

Coconut Milk

Tamarind

Sauce

Blanch the rice noodles in boiling water until they are just soft.

Ingredients you will need

Rice Noodles

Water

Drain and set aside.

Heat the prepared sauce to a slow boil. Blanch the garlic chives, bean sprouts, and red pepper in separate batches in the prawn and yellow bean sauce until they are just soft.

Ingredients you will need

Bean Sprouts

Red Pepper

Chives

Garlic

Shrimp

Sauce

Combine the vegetables and rice noodles to form a cool salad.

Ingredients you will need

Rice Noodles

Vegetable

Bring the prawn and yellow bean sauce to a boil; poach until the prawns are pink and cooked through.

Ingredients you will need

Shrimp

Sauce

To serve, spoon the sauce over the prawns and serve with the noodle salad.

Ingredients you will need

Pasta

Shrimp

Sauce

Equipment

Food Processor

Frying Pan

Ingredients

Servings:

250grams

3/4 ounces bean sprouts, rinsed and cleaned with roots removed 1bunch

garlic chives, roughly chopped 475milliliters

cups fresh coconut cream 235milliliters

cup coconut milk 1head

garlic, cloves peeled 12mediums

green prawns, shelled and deveined 40grams

tablespoons yellow beans, puréed (taucheong)5

red chilies 1

red pepper, flesh shredded finely 200grams

ounces dried rice noodles (meehoon)10

shallots 1Tbsp

shrimp paste (blachan), roasted in oven until dryish and crumbly 120milliliters

1/2 cup tamarind paste

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.