Estimated reading time: 1 minute
Ingredients:
- 60mls peanut oil
- 100g leek chopped small
- 20g ginger chopped finely
- 15g coriander root
- 80g carrots fine diced
- 170g celery diced
- 150g water-chestnuts
- 1 teaspoon curry paste
- ¼ cup coconut cream
- 1½ tablespoons lime juice
- 2 teaspoon sea salt
- 750g rice noodle cooked in Asian stock
- 4g Thai basil frozen
- 30g coriander leaves
- 7g mint chopped
- 3 eggs whisked
- 40g corn flour
Method:
- Heat a pot
- Add the oil
- Sauté the leeks until softened
- Add the ginger and coriander roots
- Stir well then add the carrots
- Cook for 2 minutes
- Add the celery and the water chestnuts
- Stir and cook for 2minutes
- Add the curry paste cook for 1 minute
- Add the coconut cream, lime juice, and the salt
- Pour this into the noodles and the Thai basil, coriander leaves, and mint
- Whisk the eggs and pour these into the noodles
- Mix thoroughly
- Sift in the cornflour and mix through evenly
- Place 100g in moulds
- Steam for 20 minutes
- Turn out and cool in cold room
