Pete Evans

Ingredients

• 250 g kelp noodles
• 1 tablespoon coconut oil
• 3 × 400 ml cans coconut milk
• 2 tablespoons honey (optional)
• ½ teaspoon tamarind paste
• 12 raw king prawns, peeled and deveined with tails intact
• 2 ½ tablespoons fish sauce
• 2 ½ tablespoons lime juice
• ¼ Chinese cabbage (wong bok), finely shredded
• 1 handful of bean sprouts
• 1 small handful of Thai basil leaves
• 1 small handful of coriander leaves
• fried shallots (to make your own, see recipe below)
• 2 limes, quartered
• Spice Paste
• 6 garlic cloves, peeled
• 200 g long red chillies, roughly chopped
• 2 lemongrass stems, white part only, thinly sliced
• 1 teaspoon ground turmeric
• 5 kaffir lime leaves, finely shredded
• Fried Shallots or Garlic
• 250 ml coconut oil
• 4 French shallots or garlic cloves, thinly sliced