This sensational fragrant seafood recipe, created for us by my colleague the late Ann Boardman is a must-make over winter. Noodles are simmered in a spicy aromatic coconut stock and served topped with a selection of seafood of your choice. Fresh and flavoursome, do try it.

Ingredients

• 250-400 grams whole green prawns, with shells and heads
• 2 tblsp coriander seeds, crushed
• 2 tsp cumin seeds, crushed
• 400 ml can coconut cream
• 1 onion, peeled and chopped
• 1 tsp minced fresh garlic
• 1 red chilli, deseeded and chopped
• 1 thick stalk lemongrass, bruised and finely sliced
• 2 tsp minced fresh ginger
• 440 gram packet Hokkien style noodles (shelf fresh or frozen)
• 100 grams snow peas, sliced
• ½ cup freshly chopped coriander
• 300 – 400 grams thick salmon fillet
• 300 – 400 grams thick deep sea cod fillets
• 25 grams butter

Method

1. Remove the prawn heads from the bodies and peel the bodies (tails) and set the prawn meat aside. Wash the shells and heads.
2. Heat a dash of oil in a deep frying pan and cook the coriander and cumin until fragrant. Add the prawn heads and shell to the pan and cook, stirring until they turn pink in colour. Add the coconut cream with 1 ? cups water and simmer very gently for 7-8 minutes. Strain, reserving the coconut stock, discard the spices and prawn shells.
3. In a large saucepan or frying pan, gently pan fry the onion, garlic, chilli, lemongrass and ginger in a dash of oil until very fragrant. Pour in the coconut stock and stir in the noodles, snowpeas and coriander and heat through until the snow peas are crisp tender. Stir in the coriander.
4. Cut the fish into thick pieces about 3cm wide and pan fry with the prawns in the butter until golden and the fish is just cooked. Serve the coconut noodles in bowls, topped with fish.

Cooks Tips

- To crush spices, place them on a chopping board and press with the edge of the base of a saucepan.