225g/8oz firm tofu,
rinsed, drained and cut into cubes
60ml/4 tbsp dried prawns (shrimp), soaked until
rehydrated
5ml/1 tsp shrimp paste
4 garlic cloves,
chopped
4-6 dried red
chilies, soaked
to
soften, drained, seeded and the pulp scraped out
90g/3
1/2oz/3/4 cup roasted peanuts, ground
50g/2oz salted soy beans
2 lemon grass stalks, trimmed, halved and bruised
30ml/2 tbsp sugar
15-30ml/1-2 tbsp tamarind paste
150g/5oz dried rice vermicelli,
soaked
in hot water until pliable
a handful of bean sprouts, rinsed and drained
4 quail's eggs, hard-boiled, shelled
and halved
2 spring onions (scallions), sliced
salt and ground
black pepper
fresh coriander (cilantro) leaves,
finely chopped,
to garnish
Serves 4
Method:
In a
wok, heat enough vegetable oil for deep-frying. Drop in the tofu and
deep-fry until golden. Drain on kitchen paper.
Grind the soaked
dried prawns with the shrimp paste, garlic and chili pulp to form a
paste.
Heat 30ml/2 tbsp vegetable oil in a wok and fry the paste for
1 minute. Add the peanuts, soy beans and lemon grass. Fry for
another minute and stir in the sugar and tamarind paste, followed by
900ml/3 3/4 cups water.
Mix well, bring to the boil, then
simmer gently for 10 minutes. Season with salt and pepper.
Drain the
noodles and heat through in the broth. Divide among individual
bowls, sprinkle over the bean sprouts and add the tofu, quail's eggs
and spring onions.
Asian Soups Recipes -
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