Recipe

Coconut noodles with prawn balls

Mar 29, 2014 1:00pm
  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Coconut noodles with prawn balls
  • 500克绿虾肉
  • 1 egg white
  • 1 clove garlic, crushed
  • 1 teaspoon thai fish sauce
  • 1/3 cup cornflour
  • 2 tablespoon peanut oil, plus extra for shallow frying
  • 1 tablespoon green curry paste
  • 270 gram can coconut cream
  • 1 cup chicken stock
  • 440 gram hokkien noodles, soaked to separate
  • 1 bunch baby pak choy, leaves separated
  • coriander sprigs, to serve

Method

Coconut noodles with prawn balls
  • 1
    In a food processor, combine prawn, egg white, garlic and fish sauce. Process until smooth. Using damp hands, roll level tablespoons into balls. Dust with cornflour. Chill for 20 minutes.
  • 2
    Heat oil in a wok or large frying pan on high. Stir-fry prawn balls in 2 batches, for 3-4 minutes each or until cooked through and golden. Drain on paper towel.
  • 3
    Heat extra oil in same wok on high. Fry curry paste for 1-2 minutes. Add coconut cream and cook for 3-4 minutes, stirring. Mix in stock and bring to simmer. Return prawn balls to wok with noodles and pak choy. Simmer for 1-2 minutes to heat through. Serve topped with coriander sprigs.

Notes

To prepare the noodles, place in a bowl, cover with just-boiled water, and use a fork to stir and separate. Drain well before use.

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