Cook the egg noodles in a saucepan of boiling water until just tender. Drain, rinse under cold running water

and drain well.

Heat 15 ml (1 tbsp) of the oil in a large frying pan. Add the noodles, distributing them evenly, and fry for 4 - 5 minutes until crisp and golden. Turn the noodle cake over and fry the other side. Alternatively, make four individual cakes. Keep hot.

In a bowl, toss the prawns with the ground coriander, turmeric, garlic, ginger and lemon grass. Add salt and

pepper to taste.

Heat the remaining oil in a large frying pan. Add the shallots, fry for 1 minute, then add the prawns and fry for 2 minutes more. Using a slotted spoon remove the prawns.

Stir the tomato puree and coconut cream into the mixture remaining in the pan. Stir in lime juice to taste and season with the fish sauce. Bring the sauce to a simmer, return the prawns to the sauce, then add the kaffir lime leaves, if using, and the cucumber. Simmer gently until the prawns are cooked and the sauce is reduced to a nice coating consistency.

Add the tomato, stir until just warmed through, then add the chillies. Serve on top of the crisp noodle cake(s), garnished with sliced spring onions and coriander sprigs.