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Glass noodle and prawn salad with spiced fried prawns
Fruit and vegetables
150g/5½oz fresh red
chillies
3 whole
garlic
cloves, peeled
2 fresh red
chillies
1 banana
shallot
, roughly chopped
1
lime
, juice only
30g/1oz fresh
basil
, leaves picked
30g/1oz bunch fresh
mint
, leaves picked and roughly chopped
30g/1oz bunch
fresh coriander
, roughly chopped, stems and all
¾
cucumber
, seeds removed and cut into 1cm/½in cubes
2 fresh red
chillies
, finely sliced
4
spring onions
, finely sliced
Tins, packets and jars
50g/1¾oz tinned anchovy fillets, including the oil
1 tsp
tamarind
paste
150g/5½oz mung bean glass
noodles
, soaked in just-boiled water for at least 10 minutes
110g/3¾oz tomato
ketchup
Cooking ingredients
4 tbsp
vegetable oil
3 tbsp
tomato purée
4½ tbsp dark
brown sugar
1 tbsp dark
brown sugar
1 tbsp
fish sauce
3 tbsp extra virgin
olive oil
4 tbsp
vegetable oil
3 tbsp light
soy sauce
½ tsp
chilli powder
Meat, fish and poultry
300g/10½oz pre-cooked, peeled small cold-water
prawns
, fully defrosted if frozen, and excess water gently squeezed out
1kg/2lb 4oz shell-on whole raw
prawns
Other
1½ tsp salt
4 fresh makrut
lime leaves
, stems removed
3 tbsp tomato sambal (made above) or other chilli sauce
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