Curried coconut scallops and yabbies with rice noodles

Name: Curried coconut scallops and yabbies with rice noodles
Cuisine: Chinese
Ingredients: 60 ml Spiced Tomato Marron Oil; 500 g fresh rice noodle sheets; 3 cloves garlic, minced; 8 red shallots, finely sliced; 3 tablespoons Paramount Curry Paste; 4 red bird’s-eye chillies, finely sliced; 40 ml fish sauce; 120 ml coconut milk; ¼ cup Fried Shallots; 2 tablespoons laksa (Vietnamese mint) leaves; 2 tablespoons finely sliced green onion tops; 2 tablespoons Thai basil leaves or holy basil leaves; 18 scallops; 30 g palm sugar, shaved; 25 ml strained lime juice; 6 snake beans, cut into 2 cm lengths and blanched

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A pungent, intense variation on the laksa theme. You can also make this with prawns, lobster, scampi, bug tails or chicken.

Ingredients

500 g fresh rice noodle sheets
24 yabbies
60 ml

Asia
Oceania
China
Australia
Japan
Fish course
Pescatarian
Pasta
Mediterranean

Method

Cut rice noodle sheets into 1 cm wide strips.
Bring a saucepan of water to a boil, then cook yabbies for 2 minutes until shells begin to change colour. Remove yabbies from pan immediately and plunge into iced water to stop the cooking. When cool, remove tail and claw meat from shells. Reserve shells to make stock for another use.
Heat marron oil in a