Name: Prawn laksa
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 12 large uncooked prawns, peeled, deveined, tails intact; 2 tablespoon peanut oil; 1/3 cup (100g) laksa paste; 250 gram cherry tomatoes, halved; 1/3 cup (80ml) lime juice; 2 kaffir lime leaves, halved; 1 tablespoon grated palm sugar; 3 cup (750ml) coconut milk; 1 litre (4 cups) fish or vegetable stock; 200 gram rice vermicelli; 1 medium (130g) lebanese cucumber; 3/4 cup (60g) bean sprouts; 1/3 cup fresh coriander leaves; 4 tablespoon fried shallots, optional (available from asian food stores)

Prawn laksa

Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

Ingredients

12 large uncooked prawns, peeled, deveined, tails intact

2 tablespoon peanut oil

1/3 cup (100g) laksa paste

250 gram cherry tomatoes, halved

1/3 cup (80ml) lime juice

2 kaffir lime leaves, halved

1 tablespoon grated palm sugar

3 cup (750ml) coconut milk

1 litre (4 cups) fish or vegetable stock

200 gram rice vermicelli

1 medium (130g) lebanese cucumber

3/4 cup (60g) bean sprouts

1/3 cup fresh coriander leaves

4 tablespoon fried shallots, optional (available from asian food stores)

Method

1.Heat oil in a large saucepan over a high heat. Cook prawns, in batches, stirring, until golden on both sides. Remove from pan.

2.Reduce heat to medium. Add laksa paste, cook, stirring, 1 minute, or until fragrant. Add tomatoes, cook, stirring, 1 minute. Stir in lime juice, lime leaves, sugar, coconut milk and stock. Bring to a simmer.

3.Place vermicelli in a heatproof bowl, cover with boiling water. Stand for 10 minutes. Drain.

4.Meanwhile, cut cucumber into long thin strips. Divide noodles and prawns between 4 large bowls.

5.Ladle the laksa mixture into the bowls. Top with the bean sprouts, coriander leaves, cucumber and shallots. Serve immediately.

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Ingredients

Method

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