Stir fry noodle with prawn curry
| 3 | Large prawns, ‘de-pooed’ and shelled |
| 1/4 | Brown onion |
| 1/2 | Red spur chilli, coursley sliced |
| 3 | Chinese celery stalks, roots removed, remainder finely chopped |
| 2 | Spring onions |
| 1/2 Tab | Curry powder |
| 2 | Cloves garlic |
| 4 1/2 Tab | Evaporated milk |
| 2 Tab | Thai chilli paste oil |
| 1 | Chicken egg |
| 1/2 Tab | Sugar |
| 1 Tab | Soy sauce |
| 1/2 Tab | Oyster sauce |
| 2 Tab | Chicken stock, more if required at end |
- In a small bowl mix evaporated milk, egg, sugar, soy sauce, 1 Tab (half) chilli oil and oyster sauce and put to one side
- In a wok on a medium heat add vegetable oil to the wok
- Add garlic to the wok and keep moving until it becomes fragrant
- Add prawns and onion to wok and cook until the prawns start to become pink
- Add curry powder and stock, toss in with prawns
- Add evaporated milk mix from above and boil
- Add remaining vegetables and chilli oil, briefly cook. Add extra stock if too dry
- Add 1 splash of vegetable oil to give the meat a shine and serve