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Thai Fish Curry with Rice Vermicelli Fanly

Ingredients 300g Mulan Rice Vermicelli-Lai Fen (L) 800g Royal Horse Tilapia Fillet 1 box Elephant King Green Curry Meal Kit 1 pcs Mulan palm sugar 6 Tropical Sunshine EZ-PEEL SHRIMP 10g Mulan dried shallot Basil leaves 4 shallot (chopped) 2 garlic cloves (chopped) 3 dried red peppers (chopped) 2 tsp Turmeric powder 1 tsp Shrimp paste 1 tsp fish sauce 1/4 lime zest 1/2 lime 3/4 cup water 1/2 tsp pepper powder 1 tsp salt 1 tsp oil 1 soft-boiled egg 1 small cucumber, sliced 2 Thai red peppers (chopped) Directions Boil the rice vermicelli in hot water 18-20 minutes then rinse with cold water. Place the noodles in a bowl to cool. Set aside. Crack the eggs and set aside. Slice the cucumber and set aside. Marinate shrimp in salt, pepper and oil 10 minutes. Fry in a flat wok. Cook tilapia in boiling water for 5-7 minutes. Set aside until cool. Chop cooled tilapia. Add basil leaves, dried red peppers, shallots, garlic, yellow ginger powder, shrimp paste, millet pepper and lime zest, then add 1/4 cup of water. Puree with a hand mixer until smooth. Set aside. Pour ½ cup of water into a small pot and bring to a boil. Add the spices from the Elephant King green curry package into the pot and simmer 3-5 minutes. Scoop out the spices and discard. Add palm sugar and green curry paste and beat well. Add tilapia sauce and lime juice. Bring to a boil then add coconut powder and stir well. Remove from heat. Plate the chilled rice vermicelli, pouring green curry sauce on the noodles. Add shrimp. Garnish with sliced shallots, millet peppers, cucumber slices and egg. ​ Eat and enjoy!