condiments

500g (1lb) of Penaeus vannamei.

Two cups of peeled shallots.

20 dried red peppers softened with hot water.

1 tablespoon Belacan (shrimp paste)

3 tablespoons of dried shrimps, soaked in water to soften.

10 Ginkgo biloba

1 tbsp turmeric powder

1 tbsp coriander powder

2 lemongrass, crushed white branches

4 tablespoons oil

4 cups of coconut milk

2 tablespoons salt

1 tablespoon sugar

pepper

500g (1 lb) coarse dry rice flour.

300 grams (about 9 ounces) of bean sprouts, boiled.

200 grams (7 ounces) of dry glass noodles, blanched with water and drained.

finishing material

4 fresh red peppers, mashed.

Put salt according to taste.

1 cucumber, peeled and pitted, mashed.

4 dried fish cakes, sliced.

1 Lassa (leaves), chopped.

100g (about 3 ounces) fresh scallop, optional.

Cooking method

Boil a pot of water and cook the shrimp until it turns red. Take out, peel and cool for later use. Mash shallots, red peppers, shrimp paste, dried shrimps and gingko. Add spice powder to the batter.

Prepare a large pot to make shrimp paste soup. Put oil in the pan and heat it. Stir-fry the spice sauce until it is brown, add lemon grass, and add a little water from time to time to prevent it from frying. Finally, the oil floats to the surface, put the prepared prawns into the pot, then pour in coconut milk, and constantly stir the mixture to prevent solidification until the pot boils. Add the right amount of salt, sugar and pepper according to personal taste.

Cook the rice noodles in another pot until they are soft outside and tough inside. Drain the water and divide the rice noodles into bowls. Put some glass powder and bean sprouts on it.

Decorate with prawns, fish cake slices, cucumber pieces and Lhasa leaves. Pour hot coconut milk and shrimp paste soup with a ball of salted Chili noodles.