Recipe Cuisine: Thai
Theme: One Bowl Wonder
Crispy Skin Snapper and Prawn Khao Soy with Finger Lime
By: Benjamin Powell
Ingredients
- 4 snapper fillets with skin on (100 gm each)
- 12 green prawns, peeled and deveined (tails on)
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 3 tbsp Valcom Red Curry Paste
- 1 tsp turmeric powder
- 400 ml coconut milk
- 2 cups seafood or chicken stock
- 1½ tbsp Panda Brand Oyster Sauce
- 1 tsp palm sugar
- 1 tbsp fish sauce
- 400 gm fresh egg noodles
- Pickled mustard greens
- Green Shallots
- Fresh Coriander
- Finger lime pearls (substitute with lime wedge if unavailable)
Product used in recipe
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
- VALCOM - CURRY PASTE RED
Method
- Marinate prawns with 1 tbsp of soy sauce, 1 tsp of sesame oil and 1 tsp of lime juice for 10 minutes.
- Fry 100 gm (a quarter) of egg noodles at 180°C until puffed and golden; drain.
- Sauté the Valcom Red Curry Paste and turmeric in 1 tbsp of vegetable oil until fragrant.
- Add half the coconut milk (200 ml) and simmer until slightly thickened and aromatic.
- Add the remaining coconut milk and 2 cups of stock. Season with 1 1/2 tbsp of Panda Brand Oyster Sauce, 1-2 tsp of palm sugar and 1 tbsp of fish sauce. Simmer 5–7 minutes.
- Cook the remaining egg noodles (300 gm) in a separate pot of boiling water and divide between 4 serving bowls.
- Pan-fry snapper skin-side down until crisp (3–4 minutes), flip briefly to finish.
- Add prawns to the curry broth and cook for 1–2 minutes until just pink.
- Ladle the curry broth over the noodles, top with the crispy-skin snapper and fried noodles.
- Finish with herbs, pickled mustard greens, chilli and finger lime pearls to desired taste.
