Make Tangy Prawn Noodle Curry
September 8th, 2008 at 11:49am
- 1 small cucumber, finely sliced ,
- 3/4th cup bean sprouts, blanched and drained,
- 2 cups shredded Chinese cabbage, blanched and drained,
- 4 cups coconut milk,
- 1 cup fish stock ,
- 2 fresh hot red chillies, slit open and deseeded ,
- 2cm fresh ginger, chopped,
- 4 spring onions, chopped,
- 2 cloves, garlic, sliced, Salt, to taste, Lime juice, to taste,
- 500gm fresh rice noodles,
- 500gm medium-sized prawns, shelled and deveined
Preparation Method
Arrange the cucumber, bean sprouts and cabbage in individual dishes and set on a tray as accompaniments. Bring the coconut milk to boil in a medium-sized pan and add fish stock, chillies, ginger, spring onions and garlic. Let it boil, and then simmer for about 10 minutes. Add salt and lime juice. Rinse the noodles in warm water and divide between heated serving bowls. Add the prawn to the pan and simmer for about 3 minutes, then divide between the bowls, and strain the hot curry gravy over it. Serve the tray of prepared accompaniments with the curry.
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