Mouth-watering Asian flavours spring to spirit in this spicy prawn stir-fry.
The ingredient of Crisp rice noodles considering prawns and tofu
- Vegetable oil, to deep-fry
- 150g rice glue noodles, coarsely sporadic
- 2 tablespoons vegetable oil, further
- 1 x 350g pkt utter tofu, cut into 1cm cubes
- 3 garlic cloves, thinly sliced lengthways
- 3 fresh red birdseye chillies, deseeded, thinly sliced lengthways
- 500g medium green prawns, peeled desertion tails intact, deveined
- 1 x 250g pkt bean sprouts, ends trimmed
- 80ml (1/3 cup) lighthearted lime juice
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon white sugar
- 1/4 cup loosely packed fresh coriander leaves, to decorate
The instruction how to make Crisp rice noodles considering prawns and tofu
- amass passable oil to a large wok to reach a extremity height of 6cm. Heat to 180u00b0C exceeding medium heat (when oil is ready a cube of bread will direction golden brown in 15 seconds). Add one-eighth of the noodles and cook for 1 minute or until puffed. Use a slotted spoon to transfer noodles to a plate lined gone paper towel. Repeat, in 7 more batches, similar to the permanent noodles, reheating oil along with batches.
- Heat the additional supplementary oil in a wok exceeding high heat until just smoking. mount up the tofu, garlic and chilli, and stir-fry for 2-3 minutes or until fragrant. go to the prawns and stir-fry for 3 minutes or until prawns curl and amend colour. Add the bean sprouts, lime juice, fish sauce, oyster sauce and sugar, and stir-fry for 1 minute or until annoyed through. sever from heat.
- Arrange the noodles nearly a large serving platter. Top taking into account bearing in mind the prawn blend and sprinkle later coriander. help immediately.
Nutritions of Crisp rice noodles considering prawns and tofucalories: