Lemon Grass Shrimps on Crisp Noodle Cake Recipes

Ingredients :

11 oz thin egg noodles

4 tbsp vegetable oil

1.25lb medium raw king shrimps, peeled and deveined

1/2 tsp ground coriander

1 tbsp ground turmeric

2 garlic cloves, finely chopped

2 slices fresh root ginger, finely chopped

2 lemon grass stalks, finely chopped

2 shallots, finely chopped

1 tbsp tomato puree

1 cup coconut cream

4-6 kaffir lime leaves (optional)

1-2 tbsp fresh lime juice

1-2 tbsp fish sauce

1 cucumber, peeled, seeded and cut into 2 inch batons

1 tomato, seeded and cut into strips

2 red chilies, seeded and finely sliced

salt and freshly ground black pepper

2 spring onions, finely sliced, and a few coriander sprigs, to garnish

Cook the egg noodles in a saucepan of boiling water until just tender. Drain, rinse under cold running water and drain well.

Heat 1 tbsp of the oil in a large frying pan. Add the noodles, distributing them evenly, and fry for 4-5 minutes until crisp and golden. Turn the noodle cake over and fry the other side. Alternatively, make four individual cakes. Keep hot.

In a bowl, toss the shrimps with the ground coriander, turmeric, garlic, ginger and lemon grass. Add salt and pepper to taste. Heat the remaining oil in a large frying pan. Add the shallots, fry for 1 minute, then add the shrimps and fry for 2 minutes more. Using a slotted spoon remove the shrimps.

Stir the tomato puree and coconut cream into the mixture remaining in the pan. Stir in lime juice to taste and season with the fish sauce. Bring the sauce to a simmer, return the shrimps to the sauce, then add the kaffir lime leaves, if using, and the cucumber. Simmer gently until the shrimps are cooked and the sauce is reduced to a nice coating consistency.

Add the tomato, stir until just warmed through, then add the chilies. Serve on top of the crisp noodle cake(s), garnished with sliced spring onions and coriander sprigs.

Serves 4

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