Tamarind Paste
5 tablespoons of crystallized sugar
4 tablespoons of fish sauce (ready)
2 tablespoons of soy sauce
2 tablespoons of vinegar
1 tablespoon of paprika
Rice Stick (Talharim)
2 cups of bean sprouts
11/2 cup of water
4 tablespoons of sesame oil
2 tablespoons of garlic paste
2 tablespoons of peanut butter
2 tablespoons of dried shrimp
2 tablespoons of red bell pepper flakes without seeds
200g Rice Stick (Talharim)
20 fine green scallions in 4cm pieces
10 medium-sized shrimp, cleaned
2 eggs
For decorating
Broken peanuts and bean sprouts
Tamarind Paste
5 tablespoons of crystallized sugar
4 tablespoons of fish sauce (ready)
2 tablespoons of soy sauce
2 tablespoons of vinegar
1 tablespoon of paprika
Rice Stick (Talharim)
2 cups of bean sprouts
11/2 cup of water
4 tablespoons of sesame oil
2 tablespoons of garlic paste
2 tablespoons of peanut butter
2 tablespoons of dried shrimp
2 tablespoons of red bell pepper flakes without seeds
200g Rice Stick (Talharim)
20 fine green scallions in 4cm pieces
10 medium-sized shrimp, cleaned
2 eggs
For decorating
Broken peanuts and bean sprouts
Soak the rice stick in warm water and the dried shrimp in cold water for 8 minutes
Tamarind Paste
Mix the ingredients until the sugar dissolves. Reserve
Rice Stick (Talharim)
In a frying pan, heat the sesame oil over high heat
Add garlic paste and fry until golden brown
Drain the shrimp and add it to the garlic
Fry until golden brown
Add fresh shrimp and fry them
Push everything to one side and break eggs in center
Start mixing when it starts to set
Add bean sprouts (reserve some for decorating)
Add tamarind paste and mix
Add drained rice stick and mix
Add water, scallions, and peanut butter (save some for decorating)
Mix and let the rice stick cook until it's mushy
Garnish with bean sprouts and broken peanuts.
