Cook the Book: Prawn and Rice Noodles, Chui Lee Luk's Last Supper

Ingredients

• 250 grams bean sprouts with roots removed rinsed cleaned
• 1 bunch chives roughly chopped
• 475 ml full fat coconut cream fresh
• 235 ml coconut milk 
• 1 head cloves peeled
• 12 medium prawns green shelled deveined
• 40 grams turtle beans yellow (taucheong)
• 5  to 5 chilies red
• 1  bell pepper shredded red finely
• 200 grams vermicelli dried (meehoon)
• 10  shallots 
• 1 tablespoon shrimp paste (blachan)
• 120 ml tamarind paste 

Equipment

• food processor
• frying pan

Directions

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.
2. 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.
3. Blanch the rice noodles in boiling water until they are just soft.
4. Drain and set aside.
5. 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.
6. Combine the vegetables and rice noodles to form a cool salad.
7. Bring the prawn and yellow bean sauce to a boil; poach until the prawns are pink and cooked through.
8. To serve, spoon the sauce over the prawns and serve with the noodle salad.