Aromatic Thai Green Prawn Noodles
Hands-on time: 20min, plus chilling. Cooking time: about 20min. Serves 4
2tsp vegetable oil 2 echalion shallots, thinly sliced into rings 4tbsp bought Thai green curry paste 500ml vegetable stock 160ml tin coconut cream 300g mixed stir-fry vegetables
150g mixed/exotic mushrooms, torn if large 300g ready-to-wok/fresh flat noodles
Juice 1 lime, plus wedges to serve
FOR THE PRAWN DUMPLINGS
300g raw, peeled, king prawns
1tbsp cornflour
1tbsp sweet chilli sauce 1 spring onion, finely chopped 2 fresh kaffir lime leaves (1 double leaf), central stalk removed
2tbsp vegetable oil, plus extra to grease
1 First make the dumplings. Put the prawns, cornflour, sweet chilli sauce and ½tsp fine salt into a food processor and pulse to a rough paste. Add the spring onion and lime leaves and pulse briefly to combine. Chill for 30min to firm up.
2 Lightly grease your hands and a plate. Use a tablespoon measure to scoop out portions of the prawn mixture and gently roll it into balls. Place on the plate and chill until needed. 3 For the curry, heat the oil in a large wok or pan (that has a lid) over low heat. Add shallots and cook for 3-4min, until softened. Add the curry paste, fry for 30sec until aromatic, then stir in the stock and coconut cream. Add the vegetables, turn up the heat and bring to a gentle simmer. Cover and remove from heat.
4 For the prawn dumplings, heat the oil in a frying pan over low-medium heat. Add the dumplings and fry for 3-4min, turning gently, until just pink and opaque. Add the mushrooms and fry for 3min, until tender.
5 Stir noodles into the vegetable curry pan, gently separating them. Add the dumplings and mushrooms, return curry pan to medium heat and bubble for 5min until piping hot. Season with lime juice and salt, if needed, and serve in bowls with lime wedges for squeezing over.
Per serving:
427cals, 22g protein, 21g fat (9g saturates), 36g carbs (9g total sugars), 5g fibre