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Add a photoYellow noodles with a spicy curry gravy and assemble with prawns, cockles, fish balls, fish cakes and spring onions.
Ingredientes
- For curry
- 1 cup thick coconut milk
- 1 tbsp onion paste
- 1/2 tbsp ginger paste
- 1 tsp garlic paste
- 1 1/2 tbsp dried chilli paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 inch lengkuas/galangal - smashed
- 1 serai/lemongras - smashed
- (** Combine all these ingredients in a bowl)
- 1 liter prawn stock
- 1/4 cup oil
- Salt for taste
- To assemble
- 1/2 packet yellow mee -blanched to soften
- 10 fresh prawns
- 1 handful cockles/kerang (blanced and remove shells)
- 5 to 6 fish balls
- 1/2 fish cake (sliced thinly)
- 2 to 3 boiled eggs - (cut into two)
- 1 packet tofu pok (cut into two)
- 2 stalks spring onions (sliced thinly)
Direcciones
- Heat oil and fry curry paste over low heat till aromatic and oil splits
- Pour prawn stock and season with salt.
- Blanch fresh prawns inside; remove and keep aside
- When heated through, pour coconut milk.
- Add noodles in a bowl and assemble with the rest of the ingredients.
- Pour curry over and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 3 servings | |
| Calories 438 | |
| Calories from Fat 353 | 81% |
| Total Fat 40.65g | 51% |
| Saturated Fat 17.38g | 70% |
| Trans Fat 0.47g | |
| Cholesterol 197mg | 66% |
| Sodium 214mg | 9% |
| Potassium 474mg | 14% |
| Total Carbs 8.25g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.7g | 1% |
| Protein 13.71g | 22% |
