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

• 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.

shallots, red chilies, garlic, shrimp, fresh coconut cream, coconut milk, yellow beans, tamarind paste, rice noodles, garlic, bean sprouts, red pepper, green prawns

Taken from www.seriouseats.com/recipes/2008/03/prawn-and-rice-noodles-recipe.html (may not work)