CREAMY RED CURRY AND CORIANDER SEAFOOD SERVED ON TRIDENT NOODLE CAKES

This dish is equally delicious using beef, lamb, chicken or pork.

Serves

4

Ingredients

• Oil spray, to grease

• 4 x 85g Trident Singapore Instant Noodles

• 3 teaspoons canola oil

• 3 teaspoons Trident Red Curry Paste

• 400ml can Trident Coconut Cream

• 1 tablespoon Trident Stir-Fry Fish Sauce

• 2 teaspoons brown sugar

• 250g raw king prawns, peeled, de-veined, tails removed

• 300g firm fish, ling or basa, diced

• 2 squid tubes, scored and cut into 2cm squares

• 3 green shallots, cut into 2cm lengths

• ½ red capsicum, sliced thinly

• 1 tablespoon of fresh coriander, chopped

• Basil leaves, to garnish

Instructions:

• Spray baking trays with oil to grease.

• Cook Trident Singapore Instant Noodles (without flavour sachets) in a saucepan of boiling water for 2-3 minutes or until soft. Drain the noodles. Divide noodles into 8 portions and place on greased tray. Flatten, cover and place in refrigerator.

• Heat 2 tablespoons of oil in a wok over medium-high heat, add curry paste until fragrant. Slowly add coconut cream, fish sauce, brown sugar and stir. Bring to boil.

• Heat 2 tablespoons of oil in a wok over medium-high heat, add Trident Red Curry Paste and cook until fragrant. Slowly add Trident Coconut Cream, Trident Stir-Fry Fish Sauce and brown sugar and stir. Bring to boil.

• Add seafood and simmer until it begins to colour. Add shallots and capsicum. Simmer, uncovered, stirring occasionally.

• Heat remaining oil in a non-stick frying pan over high heat. Transfer noodle cakes to pan. Cook for 2-3 minutes each side or until golden brown. Stir coriander into seafood curry.

• Place two noodle cakes on each plate, top with the seafood curry and serve immediately garnished with basil leaves.