- 4 tbs butter, softened
- 2 egg yolks
- 1 cup powdered sugar, sifted
- 3/4 lb semi-sweet chocolate
- Grated peel of 1/2 orange
- 1/2 cup strong black tea, cooled
- 1/2 cup instant chocolate drink powder, sifted
This is a classic shrimp and noodle soup that is served all over Malaysia..In some cases it is even sold as street food. This recipe uses primarily Asian ingredients, but it is well worth a trip the the Asian grocery store to make this taste sensation.
- Cook the rice noodles in a large pan of slightly salted boiling water. They will cook very quickly, so follow the package instructions.
- Once cooked drain and rinse under cold water to prevent any further cooking. Set aside.
- To make the spicy paste put the lemon grass, chilies, ginger, shrimp paste, garlic, turmeric and tamarind past in a small food processor and process until a smooth paste is formed.
- Heat the oil in a large pan, add the spicy paste and cook over a low heat, stirring constantly for a few moments to release all the flavors..Be careful not to burn.
- Add the fish stock and coconut milk and bring to a boil.
- Stir in the Thai fish sauce, and simmer for 5 minutes.
- Season with salt, cayenne and pepper to taste.
- Add a squeeze of lime juice, and the shrimp and let cook for 2 to 3 minutes until shrimp are done.
- Divide the noodles among 4 soup bowls and pour the soup over making sure that each portion includes an equal number of shrimp.
- Garnish with chopped cilantro, and serve hot.