Malaysian Recipe : Mi Bandung

In saucepan, cook instant noodles according to label directions; drain noodles. In same stock, cook prawns until done, about 2 to 5 minutes, drain. Blanch bean sprouts until just done but crisp; drain and reserve stock.

Pound together ingredients A until fine. Blend in curry powder and water.

In the same saucepan, heat oil and stir fry pounded ingredients until fragrant. Add star anise, cinnamon and clove. Fry for 2 more minutes.

Add reserved stock and thin coconut milk; bring to boil. Reduce heat, then add lentils. Simmer for 10 minutes and stir in sugar, salt and curry leaves, if using. Remove from heat. Transfer stock into serving bowl.

On serving plate, arrange prawns, vegetables, beancurd and eggs around noodles. Garnish with shallots and spring onions. Serve with hot curry.