Lemon Grass Prawns on Crisp Noodle Cake


serves 4
300 g (11 oz) thin egg noodles
60 ml (4 tbsp) vegetable oil
500 g (1 1/4 lb) medium raw king prawns peeled and deveined
2.5 ml (1/2 tsp) ground coriander
15 ml (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
15 ml (1 tbsp) tomato puree
250 ml (8 fl oz) 1 cup coconut cream
4 - 6 kaffir lime leaves (optional)
15 - 30 ml (1 - 2 tbsp) fresh lime juice
15 - 30 ml (1 - 2 tbsp) fish sauce
1 cucumber, peeled, seeded and cut into 5 cm (2 in) batons
1 tomato, seeded and cut into strips
2 red chillies, seeded and finely sliced
salt and freshly ground black pepper
2 spring onions, finely sliced, and a few coriander sprigs, to garnish


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

2. Heat 15 ml (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.

3. In a bowl, toss the prawns with the ground coriander, turmeric, garlic, ginger and lemon grass. Add salt and
pepper to taste.

4. Heat the remaining oil in a large frying pan. Add the shallots, fry for 1 minute, then add the prawns and fry for 2 minutes more. Using a slotted spoon remove the prawns.

5. 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 prawns to the sauce, then add the kaffir lime leaves, if using, and the cucumber. Simmer gently until the prawns are cooked and the sauce is reduced to a nice coating consistency.

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

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