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Home delivery to the Sunshine Coast


Posted by Ben Roberts on



Yield: 4 servings


For the aromatic paste
  • 1 fresh chilli, deseeded and chopped
  • 1 Tbs ginger, peeled and chopped
  • 2 garlic cloves, peeled
  • ½ red capsicum
  • 1 cup fresh coriande
  • 2 lemongrass stalks, bruised and sliced
  • 1 tsp crushed dried coriander seeds
  • ¼ tsp turmeric
  • 2 Tbs soy sauce
  • 2 Tbs sweet chilli sauce
  • 1 Tbs sesame oil
To complete the ramen
  • 250 grams thin egg noodles
  • 20 whole unpeeled prawns
  • 400ml can coconut milk
  • 4 cups fresh coriander leaves
  • 2 spring onions, sliced
  • 4 boiled eggs
  • 4 chilli peppers, sliced
  1. Put all ingredients for the aromatic paste in the bowl of a food processor or blender. Blend until a paste forms. Set aside until needed
  2. Cook the noodles in plenty of boiling water, 2 minutes less than the time indicated on the packet instructions. Drain and rince with cold water.
  3. Peel 12 of the prawns and set aside in a bowl. Put the heads and shells in a saucepan with enough water to cover them. Bring to boil and simmer for half an hour. Drain and keep only the broth. Measure 4 cups. If your broth is less than that, add water to reach 4 cups.
  4. In a large pot add the aromatic paste over medium high heat. Cook stirring 1-2 minutes until slightly thickened and aromatic. Add the coconut milk and the 4 cups broth. Bring to boil and the 8 unpeeled prawns. Cook for 2 minutes until cooked through. Remove whole prawns from the broth and set aside in a bowl. Add the peeled prawns in the broth and turn off the heat. The prawns will cook in the hot broth.
  5. To serve the ramen, take 4 deep bowls. Add first 1 cup cooked noodles in each bowl. Divide the broth and prawns equally in the four bowls. Add 2 whole prawns, some spring onions, fresh coriander, one boiled egg halved and fresh chilli. Serve at once.

Buy online and receive at home: Mooloolaba Prawns


Recipe via www.cuisinovia.com

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