Recipe - Lamb (Rolled And Stuffed)

A:
One fourth cup Oil
600 g Shallots
5 Cm turmeric root
40 Dried chillies (soaked)
6 Red chillies
4cm x 5cm dried shrimp paste
10 Candlenuts
6 Stalks lemongrass
2.5cm x 5cm galingale
60 g Dried prawns
B:
1 kg Large prawns, shell retained
16 cup Coconut milk
3 Fish cakes, cut or sliced up
3 teaspoon Salt
1 One half kg Fresh thick vermicelli
Scalded & drained
600 g Beansprouts
2 Cucumbers, peeled & shredded
2 Bunch, mint leaves

Grind A. Heat oil in a wok and fry A until fragrant and oil appears on
surface. Put in large prawns and stir fry for 3 minutes until prawns are
cooked. Dish out the prawns only and leave aside. This will prevent prawns
from being overcooked. Pour in coconut milk and bring to a boil. Put in
fish cake slices. When gravy boils again, add prawns and salt.

To serve, put a little thick rice vermicelli into individual serving bowls.
Garnish with bean sprouts, cucumber and mint leaves. Pour hot gravy with
prawns and fish slices over this.

Compiled by I. Chaudhary

Posted to EATL Digest 26 October 96

Date: Mon, 28 Oct 1996 00:00:39 +1000

From: "I. Chaudhary" imranc@ONTHENET.COM.AU