Onions, Onions, Onions: globe, spanish, vidalia, walla walla, shallot and more - in a wave of flavor and aroma - Softcover

Rosemary Moon is a popular writer on food and nutrition. Her career has involved running a delicatessen, teaching specialty cooking and contributing to television and radio programs. She has written and edited several cookbooks. She lives in England.

My version of Singapore street food - I've added a salad garnish at the bottom of the bowl, so do sit down to eat this!

Serves 4 to 6 Preparation time: 15 minutes Cooking Time: 5 minutes

Sauce:
2 shallots, chopped
1 red chile, seeded and chopped
2/3 cup (150 ml) dry-roasted unsalted peanuts
1/3cup (80 ml) coconut milk or cream
1 cup (250 ml) water
2 tablespoon (25 ml) peanut oil
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) crushed lemongrass paste or 1 stalk lemongrass, bruised and chopped fine
Salt

9 oz (250 g) medium rice noodles
6 scallions, trimmed and chopped fine
1 tablespoon (15 ml) peanut oil
1 cup (250 ml) peeled shrimp
1/2 teaspoon (2 ml) mild chili powder
Chopped scallions and crushed peanuts or shrimp to garnish
Shredded crisp lettuce to serve

Prepare the sauce. Blend the shallots, chile, peanuts, and coconut to a thick paste with about half the water. Heat the oil in a small pan, add the tumeric and lemongrass, and cook for a few seconds. Stir in the paste and the remaining water, then bring to a boil. Add a little salt if necessary, then keep warm until required.

Break up the noodles in a large bowl, pour boiling water over them and leave to stand for 5 minutes.

Cook the scallions in the oil for a few seconds, then add the shrimp and chili powder. Continue cooking until the shrimp are piping hot.

Drain the noodles then add them to the onion and shrimp and finally toss them in the peanut sauce. Garnish and serve on a bed of shredded lettuce.