Thai Style Prawn Noodles



250g Hakka Singapore Noodles
6 pcs Hakka Golden Scallops
2 tbsp olive oil 
1 stalk lemon grass (bashed to release aromatic oils)
2 Kaffir Lime Leaves (crumpled) 
4 Dry Shiitake Mushroom (hydrated and sliced)
1 Tomato (cut into four)
½ cup Clear Chicken Stock
6 Tbsp Cream
½ Tbsp Sugar
½ Tbsp Chilli Powder
½ Tbsp Lemon Juice
6 Medium sized prawn (blanched) (remove the shell, keep the tail)
Parmesan cheese
Coriander (chopped) 1tbsp



1. Blanch Singapore noodles in boiling water, Slowly untangle the noodles with chopsticks until separated then remove from water and strain. 
3. Heat olive oil in a pan on medium heat, add lemon grass, kaffir lime leaves, mushrooms and tomatoes. Stir well, reduce the heat and cook for 3 minutes.
4. Add chicken stock and simmer for 1 minute, then add cream, sugar, chili powder and lemon juice. Blend well and bring to a boil.
5. Add prawn, golden scallop and Singapore noodles, blend in cheese, garnish with coriander, the dish is ready to serve.
6. Add salt and pepper to taste.