- 600 g fresh, thin rice noodles (see Note), blanched, refreshed
- 600 g (about ½ large) pineapple, peeled, cut into thin batons
- 175 g ginger, peeled, shredded
- 45 g (½ cup) dried shrimp (see Note), coarsely chopped
- 2 garlic cloves, thinly sliced
- 200 ml coconut cream
- thinly sliced bird’s-eye chillies, to serve
- 220 g (1 cup) caster sugar
- 4 bird’s-eye chillies, finely chopped
- 100 ml fish sauce
- 2½ tbsp lime juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make chilli syrup, combine caster sugar, chopped chillies, fish sauce and 250 ml water in a small saucepan over medium–high heat. Slowly bring to the boil, stirring to dissolve sugar. Cook for 5 minutes or until slightly reduced. Cool to room temperature, then stir in lime juice and set aside.
Divide noodles among 4 serving bowls. Arrange pineapple batons, ginger, shrimp and garlic on top of noodles. Drizzle over chilli syrup and coconut cream, then serve scattered with chopped chillies.
• Fresh, thin rice noodles and dried shrimp are available from Asian food shops.
Photography Chris Chen
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