
Asian flavours are subtle and tangy - this dish made with home-made Paenang Curry Paste will spice up any meal.
Ingredients
- 150-200 grams egg noodles
- 500 grams green shelled prawns
- 4-5 tblsp Paenang curry paste
- 4-5 tblsp oil
- 2 bunches spring onions, trimmed and sliced
- 150-200 grams sugar snap peas, trimmed
- ½ cup cashews
- 100 grams shiitake or oyster mushrooms, sliced
- 2 tblsp chopped coriander
- sesame oil to season
- sweet soy to season (Kepcap Manis)
Method
- Cook the egg noodles in boiling salted water until tender. Drain and set aside.
- Toss the prawns with the curry paste and set aside (covered) for 30 minutes.
- Heat half the oil in a frying pan and quickly pan fry the prawns until they turn pink. Set aside. Add the spring onions and sugar snap peas and cashews; toss in the remaining oil until the vegetables are crisp and tender and the cashews golden. Set aside.
- If necessary add a dash more oil to the pan and pan fry the noodles in batches for 2-3 minutes. Toss the noodles with the prawns, vegetables, mushrooms, nuts and coriander. Season with sesame oil, sweet soy sauce and salt and pepper.
Cooks Tips
- If you do not want to make your own, Penang curry paste is sold at speciality Asian stores.
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