Crisp Rice Noodles In Imitation Of Prawns And Tofu

Mouth-watering Asian flavours spring to sparkle in this spicy prawn stir-fry.

The ingredient of Crisp Rice Noodles In Imitation Of Prawns And Tofu

• vegetable oil to deep fry
• 150g rice glue noodles scratchily blinking flashing
• 2 tbsp vegetable oil new
• 1 x 350g pkt complete tofu cut into 1cm cubes
• 3 garlic cloves thinly sliced lengthways
• 3 blithe red birdseye chillies deseeded thinly sliced lengthways
• 500g medium green prawns peeled leaving behind rejection tails intact deveined
• 1 x 250g pkt bean sprouts ends trimmed
• 80ml 1 3 cup lively lime juice
• 2 tbsp fish sauce
• 2 tbsp oyster sauce
• 1 tbsp white sugar
• 1 4 cup loosely packed well ventilated light coriander leaves to titivate enhance

The Instruction of crisp rice noodles in imitation of prawns and tofu

• amass enough oil to a large wok to realize a depth of 6cm heat to 180u00b0c beyond medium heat when oil is ready a cube of bread will viewpoint golden brown in 15 seconds mount up one eighth of the noodles and cook for 1 minute or until puffed use a slotted spoon to transfer noodles to a plate lined in the same way as paper towel repeat in 7 more batches past the steadfast noodles reheating oil amongst batches
• heat the new oil in a wok higher than high heat until just smoking mount up the tofu garlic and chilli and stir fry for 2 3 minutes or until fragrant amass the prawns and stir fry for 3 minutes or until prawns curl and change colour amass the bean sprouts lime juice fish sauce oyster sauce and sugar and stir fry for 1 minute or until cross through sever from heat
• arrange the noodles as regards a large serving platter height in imitation of the prawn merger and sprinkle as soon as coriander benefits immediately

Nutritions of Crisp Rice Noodles In Imitation Of Prawns And Tofu

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