Coconut Noodles With Prawn Balls - cooking recipe

Ingredients

1 lb tiger prawn meat
1 None egg white
1 clove garlic, minced
1 tsp Thai fish sauce
1/3 cup cornstarch
2 tbsp peanut oil + extra for shallow-frying
1 tbsp green curry paste
1 (10 oz) can coconut cream
1 cup chicken stock
15.5 oz egg noodles, soaked to separate
1 bunch baby pak choy, leaves separated
None None fresh cilantro sprigs, to serve

Preparation

In a food processor, combine prawn, egg white, garlic and fish sauce. Process until smooth. Using damp hands, roll into balls (around 1 tbsp each). Dust with cornstarch and chill for 20 mins.
Heat 2 tbsp oil in a wok over high heat. Cook prawn balls for 3-4 mins, or until cooked through and golden. Drain on paper towels.
Add enough oil for shallow-frying and fry curry paste for 1-2 mins. Add coconut cream and cook for 3-4 mins, stirring. Add stock. Return prawn balls to wok along with noodles and pak choy and simmer for 1-2 mins to heat through. Serve topped with fresh cilantro.