Thai-style noodles (Mee Siam)

Serves 6 Heat oil in a wok, add tofu and fry over medium heat for 2 minutes each side or until crisp. Drain on absorbent paper, cool and cut into 2cm cubes. Set aside.

For chilli spice paste, coarsely chop chillies and place in a food processor or mortar. Add shallot, garlic, belacan and process or pound to a fine paste. Heat oil in a wok or large frying pan and fry paste with dried shrimp for 10-15 minutes or until aromatic and oil rises to the surface, then add sugar and 1 tsp salt. Divide mixture into three and set aside.

For tamarind sauce, combine one third of chilli spice paste, onion, yellow bean sauce and coconut milk in a saucepan and stir over medium heat until simmering. Add tamarind water and cook for 5-10 minutes. Add sugar and salt to taste, then cook for 3-5 minutes or until slightly reduced. Keep warm.

Cook half the remaining paste, prawns, bean sprouts and half the chopped chives in a wok or large frying pan for 30 seconds. Add 2 cups of hot water, bring to the boil, add noodles and stir to combine.

Divide noodles among bowls, pour over some hot sauce, top with eggs, tofu, chillies, lime wedges and remaining chives. Serve remaining paste and sauce passed separately.