• Ingredients:

350g uncooked medium prawns;

1/3 cup (80ml) vegetable oil;

1 litre (4 cups) coconut milk;

2 and 1/2, cups (625ml) water;

Approximately 8 (1OOg) fish balls;

3 pieces fried beancurd, thinly sliced;

1009 snow peas, sliced;

2 cups (160g) bean sprouts;

2509 rice vermicelli noodles;

25 (150g) drained bottled oysters;

2 limes, sliced;

CURRY PASTE:

1 tablespoon chopped fresh; lemon grass;

1 tablespoon grated fresh tunneric;

1 tablespoon mild curry powder;

2 tablespoons grated fresh ginger;

6 French shallots, halved;

6 candlenuts;

4 cloves garlic, halved;

2 teaspoons sambal oelek;

2 teaspoons belacan;

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

1. Shell and devein prawns, leaving tails intact. Heat oil in wok or pan, add curry paste, cook, stirring, until fragrant. Add prawns, cook, stirring,

2 minutes. 2. Add combined coconut milk, water, fish balls and beancurd, bring to boil. Boil, steam or microwave snow peas and bean sprouts separately until just tender; drain.

3. Add noodles to pan of boiling water, boil, uncovered, until just tender, drain. Divide noodles between serving bowls; add coconut milk mixture, top with combined bean sprouts and snow peas, oysters and limes.

4. Curry Paste: Blend or process all ingredients until smooth Serves 4. – Curry paste can be made 3 days ahead. Soup best made close to serving. – Storage: Curry paste, covered, in refrigerator. – Freeze: Curry paste surtable. – Microwave: Vegetables suitable. (source: Easy Malaysian Style Cookery, 1-86396-019-8)