Name: Mee grob
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: oil, for deep-frying; 125 gram rice vermicelli noodles; 150 gram firm tofu, diced; 1/4 cup (55g) brown sugar; 2 tablespoon fish sauce; 2 tablespoon tomato sauce; 1 tablespoon rice wine vinegar; 2 clove garlic, finely sliced; 2 red birdseye chillies, sliced; 250 gram small prawns, peeled, cooked; 6 green onions (shallots), thinly sliced

Ingredients

oil, for deep-frying

125 gram rice vermicelli noodles

150 gram firm tofu, diced

1/4 cup (55g) brown sugar

2 tablespoon fish sauce

2 tablespoon tomato sauce

1 tablespoon rice wine vinegar

2 clove garlic, finely sliced

2 red birdseye chillies, sliced

250 gram small prawns, peeled, cooked

6 green onions (shallots), thinly sliced

Method

1.Heat oil in a wok or saucepan.

2.Deep-fry vermicelli, in batches, 1-2 minutes each batch, until puffed. Deep-fry tofu 1-2 minutes, until golden and crisp. Drain both on paper towel.

3.Combine sugar, sauces, vinegar, garlic and chilli. Add to hot wok; stir-fry 30 seconds. Add prawns, tofu and half the onion; stir-fry 2-3 minutes.

4.Remove and gently stir through noodles. Serve with remaining green onion.

Woman's Weekly Food