20g sea spaghetti, soaked for 2 hours
500g peeled prawns
100g diced onion
2 cloves garlic, crushed
1 bunch coriander
2 cm piece of ginger, peeled and grated
1 whole lime zest, finely grated
60mL lime juice
40mL fish sauce
375mL chicken stock
250mL coconut cream
100g snow peas
1/4 tsp salt
1 whole chilli, chopped (optional)
Roughly chop onion and garlic. Along with the ginger, lime zest, coriander and oil, transfer to a food processor and pulse to make a rough paste.
Put paste into a large bottomed pot and cook over medium heat until fragrant and softened. Don’t allow it to stick or burn.
Add stock and coconut cream, bring to a simmer and start to season. Add fish sauce and lime juice and taste for salt, adding if necessary. Stir in the prawns and snow peas and as prawns start to turn pink, add the seaweed spaghetti to warm through. Don’t cook too much.
Test for seasoning, it may need more salt or lime juice. Serve with chilli and coriander leaves.
Credits: My Kitchen Stories
Photo Credits: My Kitchen Stories