PRAWNS WITH COCONUT NOODLES
( SERVES 4 )

NZ Herald 23/6/2010

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Peter Chaplin

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24	Raw prawn cutlets
4 tsp	Extra virgin olive oil
1 tsp	Cumin seeds
1 tsp	Yellow mustard seeds
1 tsp	Black mustard seeds
1 tsp	Lemongrass, finely sliced
1 tsp	Garlic, finely chopped
1 tsp	Thai green curry paste
2 optional	Kaffir lime leaves
2 optional	Red chillies, fresh
250 g	Udon noodles, fresh if available
¼	Red cabbage, cut into chunky squares
2	Courgettes, cut into rounds
2 cups	Coconut cream
1 tbsp	Brown sugar
2 cups	Fish stock, 1-2 cups to reach desired consistency
1 bunch	Fresh coriander, roughly chopped
1 to taste	Flaky sea salt

Fill a suitable sized pot with water, bring to the boil, turn down heat and leave to simmer gently.
Place a large wok on medium heat, heat olive oil, add cumin and mustard seeds, lemongrass, onion, ginger, garlic and curry paste. Add lime leaves and chilli if desired.
Cook for 5 minutes, tossing ingredients continually. Add red cabbage, courgette, coconut cream and sugar, 1 cup of chicken stock and coriander. Add the prawns (or tofu). Cook for a further 3 minutes.
Meanwhile, drop noodles into the boiling water, boil for 2 minutes. Drain noodles and add to ingredients already simmering in the wok. Season with flaky sea salt.
If sauce is too thick, add a little more stock. Noodles should be completely immersed in sauce. If using the curry and lime leaves, remove from the dish before serving. Serve from a large noodle bowl.

TIP: Vegetarian option - replace prawns with 1 blocks firm tofu, cubed.