To make the paste, put all the paste ingredients, plus 1 tablespoon water, into a food processor
and blend until smooth. Alternatively, finely chop by hand and mix well.
Put the nuts in a saucepan and dry-roast over medium heat, shaking the pan, until golden.
Transfer to a plate.
Heat the oil in the same saucepan, add the prepared paste and cook over medium heat for 2
minutes. Stir in the coconut milk and evaporated milk, then gently simmer for 10 minutes, or until
it thickens slightly. Roughly chop the nuts.
When the coconut milk mixture is ready, add the lime juice and three-quarters of the bean
sprouts to the pan. Season with salt, bring back to a simmer, then add the prawns and scallops and
cook for about 5 minutes, or until the prawns have turned pink. Add the shredded mint and the
noodles. Mix the whole mint leaves with the chopped nuts and cucumber.
Ladle into 4 deep bowls, then sprinkle with the remaining bean sprouts and the mint and cucumber