Ingredients: (serve 4-6)
500 gm fresh yellow noodles, blanched (substitute for spaghetti if not available)
1 lb prawns, shelled (keep the shells for stock)
Curry spice: (grind together)
1 medium red onion, chopped
1-inch piece of ginger
2-inch piece of galanger (or 2 tsp. galangal powder)
5 cloves garlic
1 Tbsp. coriander powder
1-2 Tbsp. chili powder (adjust to your taste)
2 tsp. cumin powder
2 tsp. turmeric powder
3 sprigs Indian curry leaves
1 Tbsp. tamarind paste (or Sinigang tamarind mix powder)
salt and sugar to taste
4 Tbsp. oil
Gravy:
2 medium sized sweet potatoes (peeled, boiled and mashed)
6 cups prawn stock (made by boiling unshelled prawns)
1 8oz can tomato sauce
1 cup coconut milk
1 stalk lemon grass, cut in halves
Garnishing:
Bean sprouts, scalded
4 eggs, hard boiled and sliced
2 small potatoes, boiled with skin on and quartered)
Fried tofu, fried and sliced
Spring onions, chopped
3 lemon or limes, sliced
20 shallots, sliced and deep fried
2 red chillies, sliced
Method:
1. In a saucepan, heat a tablespoon of oil and cook shelled prawns. Remove and slice into halves when cool enough to handle. Return pan to the stove and add another tablespoon of oil and fry prawn shells until fragrant. Add in 6 cups of water and simmer over medium heat for about 15 minutes. Remove stock and set aside for later.
2. Heat a tablespoon oil in a frying pan over medium heat. Stir fry the curry ingredients, curry leaves, and lemon grass until fragrant about 10-15 minutes.
3. Drain prawn stock into a larger pot and bring to a boil. Add in the curry paste, mashed potatoes, tomato sauce, tamarind paste, and coconut milk. Stir well to mix. Lower heat to simmer on low for another 15 minutes until gravy is smooth without lumps. Add a little more water or chicken stock if it is too thick, but not too much. Season to taste with with salt and a pinch of sugar. (The taste is should be spicy and lightly sour)
4. To serve, place blanched noodles and bean sprouts into individual bowls. Pour hot gravy on top and garnish with tofu, eggs, potatoes, and lime. Note: Serve with sambal chili on the side for added spiciness.
