1GRAVY: Bring water to boil, then add tamarind, onions, shrimp paste, chilli paste, salt and sugar. Stir well to combine.
2Add dried beancurd into gravy, cover the pot, lower the heat and allow it to simmer for 30 mins.
3In a frying pan, heat up oil to fry garlic, dried shrimps, onions and pre-soaked vermicelli.
4Stir well before adding chilli paste and ensure vermicelli is even coated. Add bean sprouts and toss everything.
5Transfer onto a plate and pour gravy over.
6To serve, add beancurd, fish cakes, prawns, egg wedges, lime and chives. Sambal sauce may be added for an extra kick.
You can make prawn stock when preparing the prawns for garnish. Simply peel and devein and throw the heads and the shells back in and simmer for another 20-30 mins. Sift the stock to remove the shells before using.