serves
6-8
prep
30 minutes
cook
10 minutes
difficulty
Easy
serves
6-8
people
preparation
30
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2–3 tbsp rice bran oil or vegetable oil
- 500 g raw peeled prawns, halved lengthways
- 200 g fish cakes, cut into 3 mm-thick slices (see Note)
- 3 large leeks, white part only, well washed, halved lengthways and thinly sliced
- 400 g fine rice vermicelli, soaked in cool water for 20 minutes only (see Note)
- light soy sauce or fish sauce, to taste
- pinch of sugar
- sea salt and ground black pepper
Soaking time 20 minutes
Instructions
Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the prawns and fish cake and stir-fry for 1-2 minutes or until the prawns are half cooked. Add the leek and stir-fry for 5–6 minutes or until softened. Add the drained vermicelli and a dash of soy sauce or fish sauce to taste. Stir-fry for 4–5 minutes or until the noodles are tender, sprinkling some water over the noodles if they look dry. Add the sugar and season to taste with salt and pepper. Serve immediately.
Notes
• Asian-style fish cakes and fine rice vermicelli are available at Asian grocers and select supermarkets.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
