GULF PRAWN AND SMOKED DUCK IN THAI CURRY

I wonder what is Valentine’s food. Is it regular dishes with lots of heart shapes and roses? Nothing wrong with it, but I believe it should be food that your partner loves most. So I am sharing the recipes of my wife’s and mine favourite dishes with a lit

Prep time 15 mins Cooking time 30 mins Serves 2

INGREDIENTS

260g egg noodles, cooked according to package instructions

2 eggs

5g ginger, grated

5g lemongrass, finely chopped

2 tsp olive oil

120g large prawns, peeled, tails intact 20g red Thai curry paste

20g carrot, julienned

60g sweetcorn

120g smoked duck breast, sliced

Thin slices of spring onion and pieces of green and red bellpepper cut into small heart shapes using a cookie cutter, to garnish

METHOD

Preheat the oven to 120°C. Place the cooked egg noodles in a heart shape in a round tin. Whisk together egg, ginger and lemongrass. Season with salt and pepper. Pour it gently over the noodles, without disturbing the shape of the noodles. Bake for 5 mins or until the eggs are cooked through to make a thin crepe. Remove from the oven and keep aside.

Meanwhile, heat oil in a frying pan and stir-fry prawns until pink, about 3 mins. Season with salt and pepper. Keep aside.

Place the crepe and noodle preparation in a shallow wide bowl. Heat Thai curry paste in a saucepan and add carrot and sweetcorn to it. Mix well. Pour the mixture over the noodles, place stir-fried prawns and duck slices on top. Garnish with spring onions and serve immediately.