Gujarati Dry Mung Bean Curry
Gujarati Dry Mung Bean Curry takes about 45 minutes from beginning to end. This main course has
Dry Fried Mee Siam Spicy and Tangy Siamese Noodles
Details
- Servings: 5
- Dish: main course
Cuisine
- asian
Ingredients
- 250 g thin rice vermicelli (soaked in water for 10 minutes, then drained)
- 200 g bean sprouts
- 250 g prawns
- oil
- 1 tablespoon tamarind pulp (Dissolved in 1/2 cup warm water, then strained)
- 2 cups water (for cooking prawns)
- 3 garlic cloves
- 6 shallots
- 1 tablespoon preserved soybeans (tau cheong)
- 50 g dried shrimp
- 12 dried chilies, soaked
- 2 candlenuts
- 1 stalk lemongrass (sliced)
- 1 inch shrimp paste
- 1 tablespoon sugar
- 1⁄4 teaspoon pepper
- 1 tablespoon fish sauce
Instructions
Dry Fried Mee Siam (Spicy and Tangy Siamese Noodles) serves 5 original recipe by food.com.
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