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
Method :
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.