Chao Tom Noodle Bowls

Makes: 4x long bean curd rolls

Preparation time: 25 minutes

Cooking time: 20 minutes

Difficulty: Medium

Ingredients

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Chao tom

700g prawn meat

4x bean curd sheets (found in the dry section)

Dash chicken powder (or MSG)

Salt

Pepper

Nuoc mam

2 parts vinegar

2 parts sugar

2 parts fish sauce

4 parts water

Diced garlic and chilli (optional)

For the bowl

Fresh rice vermicelli noodles (Bun Tuoi)

Pickled carrot and daikon, (julienned and pickled in equal parts hot water, sugar, vinegar)

Cucumber, julienned

Method

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1. For the chao tom, mince the prawns with your knife or blitz with a blender, but don’t mince too much as you still want some texture. Add in the chicken powder, salt and pepper. The best way to check this (if you’re game) is to try some raw, or to fry some off in a pan to see if your seasoning is fine. If you’re using fresh prawns trying it raw will be fine.

2. After you’ve made the prawn mix, grab your bean curd sheets, you will need four decent lengths for this. Place the prawn mix directly down the middle of the bean curd sheet length way, as if you are rolling a sausage roll. Roll to encase the prawns, and then trim the extra bit of bean curd. Leave on the bench to set whilst oil is heating, the moisture from the prawns will soften the bean curd and you’ll be able to cut it before frying.

3. Heat a wok of oil to 180 degrees. Prior to frying, slice the bean curd into 1-inch lengths (or less but whatever is bite sized for you). Drop the pieces into the hot oil and fry for a few minutes until prawn is cooked. Remove, drain and set aside on absorbent paper.

4. For the nuoc mam, mix all ingredients together and set aside for serving.

5. To serve, cook the vermicelli noodles according to the instructions and drain. Rinse under cold water and place into bowls. Top with the chao tom, pickled carrot and daikon, coriander, mint, cucumber. Drizzle the nuoc mam on top and mix together before serving.