Cook The Book: Prawn And Rice Noodles, Chui Lee Luk

Name: Cook The Book: Prawn And Rice Noodles, Chui Lee Luk'S Last Supper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 shallots; 5 red chilies; 1 head of garlic, cloves peeled; 1 tablespoon shrimp paste (blachan), roasted in oven until dryish and crumbly; 2 cups (475 ml) fresh coconut cream; 1 cup (235 ml) coconut milk; 3 tablespoons (40 grams) yellow beans, pureed (taucheong); 1/2 cup (120 ml) tamarind paste; 7 ounces (200 grams) dried rice noodles (meehoon); 1 bunch garlic chives, roughly chopped; 8 3/4 ounces (250 grams) bean sprouts, rinsed and cleaned with roots removed; 1 red pepper, flesh shredded finely; 12 medium green prawns, shelled and deveined

Servings: persons

10 shallots
5 red chilies
1 head of garlic, cloves peeled
1 tablespoon shrimp paste (blachan), roasted in oven until dryish and crumbly
2 cups (475 ml) fresh coconut cream
1 cup (235 ml) coconut milk
3 tablespoons (40 grams) yellow beans, pureed (taucheong)
1/2 cup (120 ml) tamarind paste
7 ounces (200 grams) dried rice noodles (meehoon)
1 bunch garlic chives, roughly chopped
8 3/4 ounces (250 grams) bean sprouts, rinsed and cleaned with roots removed
1 red pepper, flesh shredded finely
12 medium green prawns, shelled and deveined

1
In a food processor, grind the shallots, red chilies, garlic, and shrimp paste to a fine paste; set aside. Simmer the coconut cream in a large pan over medium heat until it begins to separate. Add the ground, aromatic mixture and simmer for 30 minutes. Stir in the coconut milk and the yellow bean puree and simmer for 2 more minutes, then add the tamarind. The sauce should be spicy hot, a little sour, sweet and salty.
2
Blanch the rice noodles in boiling water until they are just soft. Drain and set aside. Heat the prepared sauce to a slow boil. Blanch the garlic chives, bean sprouts, and red pepper in separate batches in the prawn and yellow bean sauce until they are just soft. Combine the vegetables and rice noodles to form a cool salad.
3
Bring the prawn and yellow bean sauce to a boil; poach until the prawns are pink and cooked through.
4
To serve, spoon the sauce over the prawns and serve with the noodle salad.

993

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 shallots, 5 red chilies, 1 head of garlic, cloves peeled, 1 tablespoon shrimp paste (blachan), roasted in oven until dryish and crumbly, and more.

Yes, Cook The Book: Prawn And Rice Noodles, Chui Lee Luk'S Last Supper falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Prawn And Rice Noodles, Chui Lee Luk'S Last Supper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions