| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Thai |
Food networ, Food2 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Uncooked tiger prawns |
| 2 |
tb |
Oil |
| 1/2 |
|
Onion; finely chopped |
| 1 |
ts |
Chopped fresh root ginger |
| 1 |
tb |
Tomato puree |
| 1 |
ts |
Ground coriander |
| 1 |
|
Green pepper; thinly sliced |
| 1 |
tb |
Chopped fresh coriander |
| 220 |
g |
Chopped tinned tomatoes |
| 1 |
|
Fresh green chilli; finely chopped |
| 2 |
tb |
Fish sauce |
| 1 |
lb |
Egg noodles; cooked |
|
|
Butter |
INSTRUCTIONS
In a wok, heat the oil until it starts to smoke. Add the onion and stir-fry
until golden brown. Then add the chilli, ginger, ground coriander and green
pepper, and stir-fry for a further 30 seconds. Add the prawns and continue
to fry until the prawns turn pink - about 30 seconds. Don't overcook the
prawns.
Add all the remaining ingredients except the coriander and fry until the
sauce becomes thick. Just before serving add the chopped coriander. Serve
with buttered egg noodles - you can add these to the sauce for a couple of
minutes to heat through if you like.
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