Thai Panang Curry with Prawns
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Thai Penang Curry with Prawns
Recipe by Louis Tikaram
Ingredients
200 grams banana prawns, shelled & deveined
¼ cup oil
2 1/2 teaspoons Ayam fish sauce
1 pack dried thin rice noodles
2 medium cloves garlic, minced
1 tablespoon Ayam Panang curry paste
1 teaspoon ayam soy sauce
1 teaspoon Shaoxing wine
1/4 teaspoon Coles ground white pepper
1/4 teaspoon sugar
2 eggs, beaten (coles brand preference)
1 small onion, thinly sliced
12 snow peas, slice thinly
1 small carrot, julienned
2 green onions, sliced very thinly
2 teaspoons toasted sesame oil
METHOD
Place rice noodles in a large bowl and cover with boiling water. Let stand until pliable, about 5 minutes. Drain noodles in a colander.
Place garlic in a small bowl and add Curry paste along with soy sauce, Shaoxing wine, white pepper, sugar, fish sauce and mix well till combined then set aside.
Heat 1 teaspoon canola oil in a wok then add eggs and let cook for about 5 seconds then scramble them with a wooden spoon and remove, set aside in a large bowl.
Return wok to high heat, add 2 tablespoons of oil and heat until smoking.
Add prawns and stir-fry for 30 seconds. Add onion, and stir for another 30 seconds, then add carrots and finally snow peas, cook, tossing then scrape the veggies into the bowl with eggs.
Heat remaining 2 tablespoons canola oil over high heat until smoking. Add rice noodles and stir-fry for 30 seconds. Stir in garlic and curry paste sauce until evenly distributed, return egg, prawns and vegetables to wok and stir-fry until everything is evenly combined, about 30 seconds. Remove from heat and add green onions, drizzle with sesame oil, mix well, and transfer to a large serving platter.
Eat straight away.
