6 fresh tiger prawns, de-veined and sliced lengthways in half
50g fresh brown crab meat (white meat or a mixture is also delicious)
100g Vermicelli Noodles, blanched in boiling water for 10 minutes and then refreshed under cold water
6 cloves garlic, peeled
1 tbsp coriander root (leave out if you can’t find)
1 tbsp Galangal
1 tbsp Turmeric Paste
200ml, Coconut Milk
10g coriander, picked and washed
1 tsp Red Chilli Paste
10g chives, chopped into 1cm pieces
10g mint, leaves torn slightly
20g peeled Thai shallots, sliced (any sweet shallot will be nice)
2 spring onion, cleaned and finely shredded
1 lime, chopped into cheeks
1 tsp coarse sea salt
1 tbsp Fish Sauce
1 tsp Palm Sugar
2 tbsp vegetable oil
- Mix the garlic, galangal, turmeric and red chilli paste together.
- In a large pan or wok heat the vegetable oil on a medium to high heat and then fry this paste out, moving constantly to avoid it sticking to the pan.
- When the paste begins to turn golden brown in colour add the prawns and brown crab meat and continue to fry for a further 2-3 minutes until they are completely pink and hot throughout.
- At this stage add the fish sauce and the palm sugar and fry for a further 30 seconds to caramelise the sugar, you will notice that the paste begins to darken at this stage.
- Next add the coconut milk, blanched noodles, shallots, mint, coriander and chives and delicately toss everything together in the pan allowing the noodles, salad and prawns to all mix and be coated by the coconut sauce.
- Serve the noodles straight away in bowls with spoons and chop sticks and a cheek of lime, it’s also great with a good helping of Thai Taste sweet chilli sauce.
This recipe makes enough for a hearty lunch, however this is an awesome dish to serve at dinner too, double the recipe if you have more to feed.
Thailand is home to the world's ninth tallest statue, The Great Buddha of Thailand, located in the Wat Muang Monastery in Ang Thong Province (just West of Bangkok).