300 g rice vermicelli (meehoon) - soak in water for 5 minutes and drain
300 g prawns - peel and devein
1 cup beansprouts (peel both ends to get a crunchier bite texture)
1 cup chives, cut into 3cm length
1/4 cup dried shrimps, wash and chopped coarsely
2 pcs firm tofu, slices (optional - I am not a big fan of tofu)
4 kaffir lime leaves, shredded finely
1/3 cup cooking oil
Calamsansi cut in halves to serve at the side (optional)
Ingredients to be pounded or blended together:
4 cloves garlic
4 shallots
1 1/2 tsp turmeric powder
3 Tbsp chopped ginger flower (Bunga Kantan)
1 stalk lemongrass chopped finely
3 bird eye chilies (if you like it spicy)
Seasonsings:
2 Tbsp fish sauce
1 Tbsp soy sauce
1/2 Tbsp tamarind paste
2 tsp sugar
1 tsp chicken stock granules
1/2 tsp white pepper
2 cups water
