This recipe is from

Chris Patzold Executive Chef

Four Seasons Resort

Koh Samui Thailand

Phased Mee Kati Goong

Wok-fried rice vermicelli with river prawns in spicy coconut & chive sauce

1 Portion

Heat 2 Tbls veg oil in wok.  Add 1 clove shallots, stir-fry lightly until fragrant

Add 7 or 8 very large clean & peeled shrimp.   Add spicy coconut sauce (recipe below) then stir on medium heat

Add in rice noodles that have been soaked in water for 5 or 10 minutes until they are soft into 8 Tbls coconut sauce & mix well

Add 3/4 oz Chinese chives, cut in 1 inches, stir & mix well until combined then remove from heat

Serve on plate & garnish with 5 1/2 oz bean sprout, 3 1/2 oz green mango, 3/4 oz of crushed peanuts &

a lime wedge

Spicy Coconut Sauce

1-13.5 or 14 oz can coconut milk

3 1/2 oz shallots

Dried big chili – seeded & soaked in water for 2 hrs

3 1/3 oz tamarind juice

1 1/3 oz soy sauce

2 1/4 oz palm sugar

2 1/4 oz fish sauce

1/2 tsp salt

1 1/4 tsp white sugar

Remove chili from water, put in blender, add coconut milk, shallots, blend together until well combined

Put in a pot, cook on medium heat & bring to a boil, add all ingredients together & boil again & stir to thicken, constantly stir to ensure the ingredients are smooth & well mixed

To make Tamarind Juice

Peel tamarind pods & cover with hot water until softened then squeeze

Put in a strainer to extract juice

Use 3 1/2 oz in this recipe & can freeze in 3 1/2 oz containers for future use