World Cuisine

  • 175 g (6 oz) medium-sized raw prawns
  • 12 quail eggs
  • sunflower oil, for deep-frying
  • 1½–2 tablespoons Red Curry Paste (see page 94)
  • 175 g (6 oz) green beans, cut into 2.5 cm (1 inch) diagonal lengths
  • 1 tablespoon fish sauce
  • 15 g (½ oz) coconut, palm or brown sugar, or 1 tablespoon clear honey
  • 2–3 kaffir lime leaves, finely shredded, to garnish

Prepare the prawns (see page 13).

Lower the eggs into a saucepan of water and bring to the boil, then reduce the heat and simmer for 5 minutes. Drain, crack the shells slightly and cool in cold water. Peel off the shells.

Heat 5 cm (2 inches) of oil in a wok over a medium heat. The oil must not be too hot. It is ready when a small piece of green bean sizzles immediately when dropped in. Add the eggs carefully and deep-fry for 6–8 minutes or until golden brown. Remove and drain on kitchen paper. Deep-fry the prawns for 1–2 minutes. Remove and drain.

Remove most of the oil but leave 1½ tablespoons in the wok and stir-fry the curry paste over a medium heat for 3–4 minutes or until fragrant. Add the beans, fish sauce and sugar or honey and stir-fry for 3–4 minutes. Add the prawns, then taste and adjust the seasoning.

Spoon the beans and prawns on to 4 warm serving plates, arrange the quail eggs on top and garnish with kaffir lime leaves.

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