Inspired by my dieting, I found that using glass noodles made of "Mung beans" are lower in calories and rich in protein. This is a lovely spicy dish that always fills my stomach without needing rice. This combination with the fresh chilli gave me loads of energy. I hope it will do the same for you....@^_^@
Ingredients:
- 5 prawns, shelled and deveined.
- 100 grs. glass noodles, soaked in water for 20 minutes and cut in half.
- 6 tbsp chicken stock
- 2 tbsp vegetable oils.
- 30 grs. onion, thinly sliced.
- 30 grs. baby corn, slant cut.
- 30 grs. sweet chili, thinly sliced
- 25 grs. bell pepper, slant cut
- 5 grs. fresh green peppercorns, break off the stem
- 1 large kaffir lime leaf, shredded
- 10 holy basil leaves
- 2 gloves garlic
- 5 bird's eye chilli
- 1 red chili pepper
- 2 shallots
- 1/4 tsp. shrimp paste
- 1/2 tbsp sugar
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/2 tbsp fish sauce
- In a motar, finely pound garlic and shallots followed by red chili pepper, bird's eye chili, and pound roughly and add shrimp paste.
- In a wok, add vegetable oil over medium heat.
- Add pounded mixture and saute until the aroma develops.
- Add prawns and chicken stock along with all prepared vegetables.
- Add sugar, oyster sauce, light soy sauce, fish sauce
- Followed by glass noodles, green peppercorns, and holy basil leaves.
- Quick saute until glass noodles are cooked then take off the heat.
- Place in a serving plate and serve hot.
