Anyone can be a Wok HeroIt's so easy to create delicious authentic Asian meals at home. Try some of these great recipes sent in by Trident consumers and see how easy and delicious these wok inspired creations are. These recipes have been reviewed by our Celebrity Wok Chef.
Shannon from Skennars Head, NSW
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CREAMY RED CURRY AND CORIANDER SEAFOOD SERVED ON TRIDENT NOODLE CAKES
This dish is equally delicious using beef, lamb, chicken or pork.
Oil spray, to grease
4 x 85g Trident Singapore Instant Noodles
3 teaspoons canola oil
3 teaspoons Trident Red Curry Paste
400ml can Trident Coconut Cream
1 tablespoon Trident Stir-Fry Fish Sauce
2 teaspoons brown sugar
250g raw king prawns, peeled, de-veined, tails removed
300g firm fish, ling or basa, diced
2 squid tubes, scored and cut into 2cm squares
3 green shallots, cut into 2cm lengths
½ red capsicum, sliced thinly
1 tablespoon of fresh coriander, chopped
Basil leaves, to garnish
Spray baking trays with oil to grease.
Cook Trident Singapore Instant Noodles (without flavour sachets) in a saucepan of boiling water for 2-3 minutes or until soft. Drain the noodles. Divide noodles into 8 portions and place on greased tray. Flatten, cover and place in refrigerator.
Heat 2 tablespoons of oil in a wok over medium-high heat, add curry paste until fragrant. Slowly add coconut cream, fish sauce, brown sugar and stir. Bring to boil.
Heat 2 tablespoons of oil in a wok over medium-high heat, add Trident Red Curry Paste and cook until fragrant. Slowly add Trident Coconut Cream, Trident Stir-Fry Fish Sauce and brown sugar and stir. Bring to boil.
Add seafood and simmer until it begins to colour. Add shallots and capsicum. Simmer, uncovered, stirring occasionally.
Heat remaining oil in a non-stick frying pan over high heat. Transfer noodle cakes to pan. Cook for 2-3 minutes each side or until golden brown. Stir coriander into seafood curry.
Place two noodle cakes on each plate, top with the seafood curry and serve immediately garnished with basil leaves.