I still remember when I was little, my Dad used to buy me this street food from a vendor who passed by my house after dark. This meatless glory contains simple elements like hard boiled egg, fried tofu, steamed potatoes, diced tomatoes, blanched beansprout and covered with beautiful shrimp based gravy which is actually a choir of galangal, lemongrass, tamarind and palm sugar.  I even went a step further by making my own noodle for this vibrant looking dish. Garnished with finely chopped celery leaves, scatters of fried shallot and the freshness of lime wedge on the side, it made me walked down memory lane together with the street vendor pushing down his cart with steam coming out of his stock pot and a petrol lantern to light the way.

 

Rich and thick gravy

Scattered potatoes, tofu, tomato and beansprout make good presentation

Prawn Stock:

 

  • Shell from 700g prawn
  • Oil
  • 4 cups water

Prawn Gravy:

  • 3¬†Shallot
  • 6 Garlic
  • 3 Red Chilli
  • 2cm Ginger
  • 1/4tsp Coriander Seed
  • 1/4tsp Nutmeg
  • 1 Lemongrass
  • 1cm Galangal
  • 1tspTamarind paste (dissolved in 2tbsp water)
  • 50g Palm Sugar
  • Salt
  • Prawn Stock
  • 5tsp Corn Flour mixed with 8tbsp water

Noodle & Vegetables:

  • 300g Egg Noodle
  • 2 Eggs
  • 1cup Beansprout
  • 100g Chinese tofu
  • 1 Tomato (diced)
  • 1 Potato
  • Celery leaves (thinly sliced)
  • Fried Shallot
  • Lime wedges to serve
  • Cut Chilli (optional)

Prawn stock:

 

  • Pan fry the prawn shell with a little oil until crispy.
  • Add water and let it simmer and reduced.

Prawn gravy:

  • Mix shallot, garlic, red chilli, ginger, coriander seed, and nutmeg in food processor.
  • Fry them in pan with lemongrass (bruise white part) and galangal until fragrant.
  • Add prawn stock, tamarind and palm sugar.
  • Season with salt.
  • Simmer for about 20 minutes.
  • Add corn flour mixture to thicken.

Noodle & Vegetable:

  • Boil egg then peel and halved.
  • Cook noodle to liking.
  • Boil potato and diced.
  • Thinly slice tofu and deep fry.
  • Blanch beansprout.

To serve:

  • Place noodle on a plate.
  • Scatter tomato, tofu, beansprout, potato on top.
  • Place halved egg in the middle.
  • Add prawn gravy.
  • Garnish with celery leaves, fried shallot and chilli.
  • Add lime wedges on the side.

 

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