Ingredients (Serves 2-3):
Curry Sauce:
- 2 tbsp vegetable oil
- 3 tbsp Khao Soi curry paste SKU: 625.06
- 400 ml coconut milk (300 ml for cooking, 100 ml for garnish) SKU: 419.05B
- 1 tbsp fish sauce SKU:425.17
- 1 tbsp brown sugar
Seafood:
- 200 g tiger prawns (peeled & deveined)
- 200 g scallops (cleaned)
Noodles & Garnishes:
- 300 g fresh egg noodles (boiled)
- 50 g egg noodles (fried for garnish)
- 1 red onion (sliced), pickled mustard greens, coriander, lime wedges, crispy shallots, chilli oil (optional)
- 1 tbsp Ground Chilli in Soya Bean Oil (optional) SKU: 431.60
Instructions:
- Heat oil, then stir in curry paste. Add 300 ml coconut milk, fish sauce, and sugar. Let it simmer.
- Add prawns and scallops to the sauce. Cook for 4–5 minutes.
- Boil the fresh egg noodles. Fry a small portion for garnish.
- Mix the noodles with the curry sauce. Plate and add extra coconut milk.
- Garnish with crispy noodles, pickled greens, red onion, coriander, and lime wedges.
Tips:
For more heat, add curry paste or chilli oil. Feel free to swap seafood for squid or clams. Any tangy pickled vegetable works if mustard greens are hard to find. Add Maesri Ground Chilli in Soya Bean Oil for an extra kick!
Enjoy your quick and tasty dumplings! Cooking Video link: Click Here
