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1/4 cup
2 tablespoons
2 teaspoons
4
2 cloves
2 teaspoons
300g
150g
100g
1
2 tablespoons
2 tablespoons
2 teaspoons
300g |
White sesame seeds
Cooking oil
Sesame oil
Onions, chopped
Garlic, finely chopped
Red chili, finely chopped
Raw prawns, peeled and de-veined
Firm tofu, diced
Button mushrooms, thinly sliced
Red pepper (capsicum), cut into
thin strips
Water
Soy sauce
Sugar
Hokkien noodles |
Method :
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Toast the sesame seeds in a dry pan over medium heat for 3 to 4
minutes, shaking the pan gently, until the seeds are golden brown;
remove the seeds from the pan at once to prevent burning.
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Crush the seeds in a food mill or with a mortar and pestle.
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Combine the oils in a small bowl and pour about half into a wok or a
large heavy-based frying pan.
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Heat over moderately high heat.
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Stir-fry the onion, garlic, chili and prawns for 2 minutes; remove
from pan and set aside.
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Stir-fry the tofu, tossing it occasionally until it is lightly
golden; remove from the pan and set aside.
-
Add the remaining oil to the pan and add the mushrooms and red
pepper; stir-fry for 3 minutes or until just crisp.
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Add the water, soy sauce, sugar and boodles to the pan.
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Toss gently to separate and coat the noodles in liquid.
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Cover and steam for 5 minutes; toss well.
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Add the prawns and tofu; toss for 3 minutes over medium heat.
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Sprinkle with crushed sesame seeds and serve.
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