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| Fried Rice Noodles 4 red chiles seeded and roughly chopped 1 onion roughly chopped 1/8 tsp shrimp paste (or 1 small cube of blacan....cubed dried shrimp) 1 lemon grass stalk, chopped 1-inch length ginger, peeled, chopped 6 macadamia nuts or almonds 4 tbsp vegetable oil 1 tsp chile powder 1 tsp turmeric powder 2 cups stock or water 2 1/2 cups coconut milk fish sauce - season to taste 12 king prawns or large shrimp, peeled and deveined 8 scallops 1 cup prepared squid, cut into rings 1 package rice noodles, soaked in warm water until soft salt and pepper to taste lime halves Garnish: 1/4 cucumber, cut into matchsticks 2 red chiles, seeded and finely sliced 2 tbsp mint leaves 2 tbsp fried shallots or onions 1. In a mortar and pestle (or food processor) pound the chiles, onion, shrimp paste, lemon grass, ginger and nuts until you have a smooth paste. 2. Heat 3 tablespoons oil in a saucepan. Add the chile paste and fry about 5-6 minutes. Stir in the chile powder and turmeric powder and fry for an additional 2 minutes. 3. Add the stock or water and the coconut milk to the saucepan. Bring to the boil, reduce heat and simmer gently for 15-20 minutes. Season to taste with fish sauce. 4. Season the shrimp and scallops with salt and pepper. Heat the remaining oil in a wok, add the shrimp and scallops and stir-fry for 2-3 minutes until cooked. 5. Add the noodles to the soup to heat through. Divide among individual serving bowls. Place the fried shrimp and scallops on top, then garnish with garnish ingredients as desired. Serve with lime halves. Chile Paste 25 red chiles cut into small pieces ~ Found in Asian Markets 15 shallots, finely chopped 10 cloves garlic, finely chopped 1 tsp salt 1. Put all ingredients into a mortar and using the pestle pound until you have a smooth paste. Put in a jar with a tightly closing lid. Store in refrigerator. |