Directions

To Make

1. Place prawns, spring onions, egg white, cornflour, salt, and white pepper into food processor and blend until a smooth paste forms. Transfer to a bowl and mix through Valcom Green Curry Paste until well combined.
2. Wet your hands and scoop out 1 tbsp of the prawn mixture. Roll into balls and place on a lined tray.
3. Heat oil in a frying pan over medium heat. Fry the shrimp balls in batches until lightly golden on the outside. Remove and set aside. Alternatively, cook the shrimp balls in boiling water in batches until they float to the surface, then remove and set aside.
4. In a heavy bottom pot, heat up cooking oil and sauté Valcom Green Curry Paste for 30 seconds. Add in lemongrass and kaffir lime leaves and cook for another minute.
5. Pour in chicken stock and bring to a simmer. Add baby corn, snake beans, and shrimp balls and simmer for 2 minutes.
6. Add fish sauce and lime juice, simmer for 3 minutes. Then stir in coconut milk until well combined and bring back to boil again.
7. Cook egg noodles according to the package’s instructions. Drain well and divide between serving bowls.
8. Pour over the green curry broth and top with vegetables and shrimp balls. Garnish with Thai basil leaves and chilli.