Curried coconut scallops and yabbies with rice noodles from Spice by Christine Manfield

Ingredients

• 4 red bird’s-eye chillies, finely sliced
• 3 cloves garlic, minced
• 120 ml coconut milk
• 3 tablespoons Paramount Curry Paste
• 30 g palm sugar, shaved
• 40 ml fish sauce
• 6 snake beans, cut into 2 cm lengths and blanched
• 18 scallops
• 500 g fresh rice noodle sheets
• 8 red shallots, finely sliced
• 60 ml Spiced Tomato Marron Oil
• 25 ml strained lime juice
• 2 tablespoons finely sliced green onion tops
• 2 tablespoons laksa (Vietnamese mint) leaves
• 2 tablespoons Thai basil leaves or holy basil leaves
• ¼ cup Fried Shallots