Patola & Tang hoon with PrawnsAnother stir fried dish to kick start the year! If you guys are wondering what 'tang hoon' is, it's called Glass noodles, kind of like the transparent type of Vermicilli. Very famous type of noodle in Thai salad dishes. They usually come in bundles in small packets. It's a great water absorber so you need to serve this dish right away after it's prepared.
Ingredients:
1 patola; skin peeled off, sliced half & cut into 1 1/2 cm thick
2 bundles of 'Tanghoon'; pre-cooked in water for a few minutes & drained, set aside
2 1/2 inches of carrot; cut into strips
2 shallots, 2 cloves garlic & 5g of dried shrimps (soaked in hot water for 1 minute, take the legs off) - ALL pounded together
8 fresh prawns; deviened & shelled off
1 1/2 tbspns Light Soya Sauce
1 tbspn Fish sauce1 1/2 tbspns Chicken flavoured Seasoning powder
5 tbspns Corn Oil
Method:
Heat up pan with oil and place all pounded ingredients. Leave to fry until dried shrimps starts to crisp up for abit and shallots & garlic becomes aromatic. Put in carrots and patola, stir till carrots limp and patola changes colour. Now, add in the prawns and cook till they curl up. Add in the 'tanghoon' and all the seasoning and stir thoroughly. Serve immediately.
Serves: 3-4
*Tip*: You might need to add abit more oil when putting the vege in as the dried shrimps tend to suck in the oil. You may add some more seasoning if it is not tasty enough for your liking.
In case you don't know how a patola (hard outer skin but very soft inner flesh) looks like, here is a pic :
