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In a medium sauce pan Heat Vegetable Oil, add Shallots and sauté until soft.
Add Garlic, Turmeric Powder, Red Chilies, Ginger and Hot Water, MAGGI Chicken Stock and allow to simmer on medium heat for 5 minutes.
Stir in Corn Flour mixture, MAGGI Coconut Milk and add Tiger Prawns and allow to cook for another 10 minutes on medium heat until sauce is slightly thick and prawns are cooked.
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
Pour Coconut sauce over pasta; add in Spring Onions, Lime Juice and half of the fresh Coriander leaves and mix gently to coat pasta.
Transfer to a serving dish and garnish with the remaining chopped coriander.
Per Portion of 300g
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