King prawns in curry-coconut sauce

Ingredients for 2 servings:

• 14 king prawns, with head, raw, unpeeled
• 6 spring onions
• 2 tsp garlic, finely chopped
• 2 tsp ginger, finely chopped
• 1 chili pepper(s), fresh, red
• 1 tbsp yellow curry paste
• ½ tsp shrimp paste
• 400 ml coconut milk
• 2 tbsp fish sauce
• 1 tsp sesame oil, dark
• 100 g sprouts (mung bean sprouts)
• 100 g noodles (Mie noodles)
• 2 kaffir lime leaves
• salt and pepper
• lime juice or lemon juice if required
• some oil (preferably peanut oil) or coconut oil
• possibly chili paste, red
• possibly sambal oelek

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the noodles according to the package instructions or soak them. They should still have some bite. Remove the heads from the king prawns and set them aside; you will need them later. Peel and devein the prawns. Trim the green parts of the spring onions, slice them into thin rings, and set them aside. Finely chop the white parts of the onions and add them to the ginger and garlic. Cut out the center stalks from the kaffir lime leaves, slice the rest into very fine strips, and add them to the green spring onion rings. Deseed and finely chop the chili pepper. Open the can of coconut milk. Do not shake before opening. Scoop out the thick coconut cream that has settled on top and mix it in a bowl with the curry paste, shrimp paste, fish sauce, sesame oil, and finely chopped chili pepper until well combined. Reserve the liquid remaining in the can; you will also need it later. Heat a wok or frying pan, add the oil, and add the prawn heads. Roast until the heads are red all over. Deglaze with the coconut liquid from the can and simmer for 2 minutes. Strain the liquid through a fine sieve, gently squeezing the heads. Discard the heads. Set the liquid aside. Return the wok to the heat, add the oil and the onion, garlic, and ginger mixture. Toss briefly, then add the thick coconut cream mixture and about a third of the coconut liquid. Simmer and reduce slightly. Once the sauce thickens slightly, add the bean sprouts and shrimp and stir to combine. Add the noodles and toss until the noodles are heated through and the shrimp are cooked. Add a little more of the liquid if the sauce is too thick. Season to taste with salt, pepper, and a little lime juice, if desired. Serve on plates and sprinkle with the onion greens and lime leaf mixture. Tip: The yellow curry paste and the deseeded chili used here achieve a milder spiciness. Those who prefer it spicier should use red chili paste instead and/or leave the chili peppers unseeded or increase the number of chili peppers. Alternatively, sambal oelek can be served with the dish, allowing everyone at the table to adjust the spiciness to their liking.