Yellow Prawn Curry Noodles






140gm cleaned prawns
1 anchovy cube
25gm Vietnamese coriander/ daun kesum
4 1/2  cups semi-thick coconut milk (from 240gm grated coconut)
1 cup of water
salt and sugar to taste
vermicelli noodle for two people (blanched in hot water)
beansprout (optional ) (blanched in hot water)
boiled egg (halved)
sambal paste


To blend into a paste
21gm fresh turmeric
3 dried red chillies
42gm galangal
20gm coriander stems
1 tbsp coriander seeds



Heat wok with about 1/2 cup of oil, saute the blended ingredients until aromatic. Pour in 1 cup of water. Crumble the anchovy cube and leave to simmer for 1 min. Then add in 3 cups of coconut milk. Add in salt and sugar to taste. After about 4 mins, add in the prawns and Vietnamese coriander. Once it starts to bubble, close fire. Blanch separately vermicelli and beansprouts. In a bowl, place some vermicelli and beansprout, top with the gravy. place halve a boiled egg and serve with some sambal paste at the side. 




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