Thai Style Fried Mee Hoon (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 30 min
Serving size : 6 portions

Ingredients
30 g dried shrimp, rinsed
6 fresh red chillies, deseeded
100 g shallots
30 g fresh ginger
10 g ground turmeric
2 stalks fresh lemongrass, white part only
250 g tomatoes, cut in quarters
50 g oil
400 g mee hoon (rice vermicelli)
3 kaffir lime leaves, thinly sliced (optional)
50 g fish sauce
20 g palm sugar
½ tbsp dark soy sauce
200 g cabbage, cut in chunks (5 cm)
450 - 500 g water
150 g medium-sized prawns, deshelled, tail-on
2 torch lily buds (bunga kantan), shredded
3 limes, juice only (optional)

Preparation

1. Place dried shrimp, red chillies, shallots, ginger, ground turmeric and lemongrass in mixing bowl, chop 30 sec/speed 6-10, increasing speed gradually or until a fine paste is achieved. Scrape down sides of mixing bowl with spatula.
2. Add tomatoes and oil, sauté 5 min/120°C/Reverse Spin/speed 2. Meanwhile, soak mee hoon in ambient water for 1 minute. Drain through Varoma dish, set aside.
3. Add 3 kaffir lime leaves, fish sauce, palm sugar, dark soy sauce, cabbage and water, cook 7 min/100°C/Reverse Spin/speed (ladle).
4. Add prawns and reserved meehoon, stir fry 3 min/120°C/Reverse Spin/speed (ladle). Transfer mee hoon to a serving plate, garnish with torch lily buds, 3 shredded kaffir lime leaves and drizzle with lime juice. Toss well and serve immediately.

Nutrition per 1 portion

Calories 1791 kJ / 428 kcal 

Protein 10 g 

Carbohydrates 78 g 

Fat 9 g 

Fibre 3 g