This dish of shrimps, bean sprout and thin rice noodles is enlivened with a touch of Chinese curry powder. Much milder than its Indian counterpart and similar to five-spice powder, you could use a mild Indian curry powder instead.
Ingredients: (Serves 4)
- 225 g (8 oz) prawns (shrimp)
- 1 tablespoon Shaoxing rice wine
- 2½ tablespoons finely chopped ginger
- 1 teaspoon roasted sesame oil
- 300 g (10 oz) rice vermicelli
- 2 leeks, white part only
- 4 tablespoons oil
- 1½ tablespoons Chinese curry powder
- 200 g (7 oz/2¼ cups) bean sprouts
- 60 ml (2 fl oz/¼ cup) chicken stock or water
- 2 tablespoons light soy sauce
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
Method:
Peel the prawns, leaving the tails intact. Using a sharp knife, score lengthways along the back and remove the vein. Place in a bowl, add the rice wine, 2 teaspoons of the ginger and the sesame oil, and toss to coat.
Soak the noodles in hot water for 10 minutes, then drain. Cut the leeks into 5 cm (2 inch) lengths and shred finely. Wash well and dry thoroughly.
Heat a wok over high heat, add 1 tablespoon of the oil and heat until very hot. Stir-fry the prawns in batches for 1½ minutes, or until they turn opaque. Remove with a wire sieve or slotted spoon and drain. Pour off the oil and wipe out the wok.
Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir-fry the curry powder for a few seconds, or until fragrant. Add the leek and remaining ginger and stir-fry for 1½ minutes. Add the bean sprouts and cook for 20 seconds, then add the prawns, stock or water, soy sauce, salt, sugar and pepper, and stir to combine.
Add the noodles and toss until they are cooked through and have absorbed all the sauce.
Transfer to a serving dish and serve.
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