21 August 2013
Rice Noodles with Prawns
Saute’ garlic, onion and half of the tinapa flakes.
Stir in the diluted cornstarch or all purpose flour (diluted in chicken or shrimp stock) and achuete powder, bring to boil while stirring occasionally.
Add the beaten eggs, lower the heat and simmer to thicken the sauce. Remove from heat and set aside.
Arrange the cooked noodles on a serving plate. Pour over the sauce and garnish with boiled egg, crispy garlic, flaked chicken, shrimps, crushed chicken skin and the remaining tinapa. Sprinkle with chopped spring onion on top.
Serve with lemon wedges.