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

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

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

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Curried coconut scallops and yabbies with rice noodles

Ingredients

Method

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