Kerala x Japan
Prawn moilee udon
Kerala coconut broth, Japanese noodles, and prawns that refuse to be upstaged.
35 minTime
30 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original692kcalsame
30 gproteinsame
6 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toss the prawns with turmeric, pepper and a pinch of salt. Set aside 10 minutes.
- 2Fry a third of the shallots in the oil on medium heat 6 minutes until crisp. Drain on paper.
- 3Heat the coconut oil on medium heat. Crackle mustard, then add curry leaves, the rest of the shallots, ginger, garlic and chilli. Sauté 4 minutes.
- 4Add the thin coconut milk and salt and simmer on low heat 5 minutes. Add the bok choy and prawns and cook 3 minutes.
- 5Lower the heat, stir in the thick coconut milk and tomato and warm through without boiling. Finish with lemon juice.
- 6Warm the udon in boiling water 1 minute, drain and divide into bowls. Ladle the moilee over and top with crisp shallots.
Serve it like this
Pile the udon high in a wide white bowl, lean prawns and bok choy against it, pour the moilee around, then scatter crisp shallots and a curry leaf sprig on top.
