Celebrated chef Palisa Anderson from Chat Thai restaurant shares her recipe for fried prawns with glass noodles and ginger.

Palisa is a chef who works according to the "farm to table" principle and is best known for having expanded the family business, which started with her mother's Chat Thai restaurants in Sydney, to several other venues, all supplied with organic produce from her Boon Luck Farm in Byron Bay.

Ingredients

  • 8 green prawns, peeled and deveined
  • 2 tablespoons oyster sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped palm sugar
  • 1 tablespoon Pearl River Premium Soy Sauce
  • 1 tablespoon red boat fish sauce
  • 50 g pork rinds, cut into 2 cm cubes
  • 150g dried glass noodles, soaked in cold water for 15 minutes.
  • 2 stalks of Chinese celery, cut diagonally into thin slices, leaves set aside.
  • 3 spring onions, cut into sticks
  • 1 tablespoon of the best quality sesame oil

    • Proceedings

  • Remove the shell from the shrimp and make an incision along the back to expose and remove the vein; the head and tail remain intact.
  • Mix oyster sauce, vinegar, palm sugar, soy sauce, and fish sauce. Set aside.
  • Once you have all the ingredients together, heat the wok or frying pan on a high setting.
  • Add pork fat and heat for about 5 minutes until the fat has melted and the pork pieces (bacon cubes) are golden brown and rise to the surface.
  • Remove the bacon cubes and set them aside.
  • Add the shrimp to the wok and fry for about one minute on each side until a light golden crust forms. Set the shrimp aside.
  • Place the crushed paste in the wok, reduce the heat to medium and fry for one to two minutes, stirring constantly, until it smells fragrant and starts to turn golden brown.
  • Add the glass noodles and celery sticks and mix well. Add a little water if needed, should the mixture become too dry or sticky.
  • Add the oyster sauce mixture and stir thoroughly, cover and cook for about another minute, until the pasta is nice and soft and most of the liquid has been absorbed.
  • Add celery leaves and spring onions, remove from the heat, return the shrimp to the wok and mix in.
  • Fill into shallow bowls, top with coriander leaves and the reserved pieces of pork, and drizzle with sesame oil.