المكونات
- Vegetable stock 375ml
- Queen prawns 450g, cleaned, shell on
- Corn flour 2 tbsp
- Spinneysfood Bottled Drinking Water 1L + 4 tbsp
- Shallots 2
- Garlic 2 cloves
- Spinneysfood Pure Sunflower Oil 2 tbsp
- Spinneysfood Grass-Fed Lean Beef Mince 120g
- Spinneysfood Paprika ½ tsp
- Fish sauce 1½ tbsp (plus more to taste)
- Spinneysfood Black Pepper ¼ tsp, freshly ground
- Rice noodles 225g
- Hard-boiled eggs from Spinneys deli 2
- Spinneysfood Spring Onions 4
- Lemon 1
Nutrition (Per serving)
- سعرات حرارية 342
- دهون 10g
- المشبعة 2g
- بروتين 22g
- الكربوهيدرات 38g
- السكريات 2g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Palabok
Asian 15 Mins Prep · 25 Mins Cook
- Bring the stock to a boil. Add the prawns and cook for approx. 5 minutes or until pink and cooked through. Remove the prawns and cool slightly before peeling. Place the prawn shells back into the stock and simmer for approx. 10 minutes. Strain the stock and discard the shells.
- In a small bowl, stir together the corn flour and 4 tbsp water.
- Finely dice the shallots and mince the garlic. Heat the oil in a large non-stick pan over a medium heat. Sauté the shallots and garlic until soft and fragrant. Add the beef and cook for 5 minutes, stirring occasionally. Stir in the prepared prawn stock, paprika, corn starch slurry, fish sauce and black pepper. Cook for a further 5 minutes, stirring frequently, until the sauce thickens. Set aside.
- Cook the rice noodles according to package instructions (typically 3 minutes). Drain and transfer to a serving dish.
- Slice the eggs. Finely slice the spring onions. Chop the lemon into wedges.
- Arrange the noodles on a serving dish and drizzle over the sauce. Top with the sliced eggs and spring onions. Serve with lemon wedges on the side.