Coconut Noodles With Prawn Balls

• 1 lb tiger prawn meat
• 1 None egg white
• 1 clove garlic, minced
• 1 tsp Thai fish sauce
• 1/3 cup cornstarch
• 2 tbsp peanut oil + extra for shallow-frying
• 1 tbsp green curry paste
• 1 (10 oz) can coconut cream
• 1 cup chicken stock
• 15.5 oz egg noodles, soaked to separate
• 1 bunch baby pak choy, leaves separated
• None None fresh cilantro sprigs, to serve

1. In a food processor, combine prawn, egg white, garlic and fish sauce. Process until smooth. Using damp hands, roll into balls (around 1 tbsp each). Dust with cornstarch and chill for 20 mins.
2. Heat 2 tbsp oil in a wok over high heat. Cook prawn balls for 3-4 mins, or until cooked through and golden. Drain on paper towels.
3. Add enough oil for shallow-frying and fry curry paste for 1-2 mins. Add coconut cream and cook for 3-4 mins, stirring. Add stock. Return prawn balls to wok along with noodles and pak choy and simmer for 1-2 mins to heat through. Serve topped with fresh cilantro.

prawn meat, egg white, clove garlic, fish sauce, cornstarch, peanut oil , green curry, coconut cream, chicken stock, egg noodles, baby pak choy, cilantro sprigs

Taken from recipes-plus.com/api/v2.0/recipes/22278 (may not work)