Prawn Laksa
Recipe by Peter Evans from Short Orders
Ingredients
- ½ cup Laksa Paste See Laksa Paste Recipe
- 16 Green King Prawns head and shell removed
- 3 cups Coconut milk
- 3 cups chicken stock
- 20 ml Lime juice
- 30 ml Fish sauce
- 2 teaspoons Palm Sugar
- 1 packet Glass Noodles Pour over hot water and sit for 3 min
- 8 Vietnamese lime leaves
- 2 birds eye chillies
- 1 Kaffir lime leaf shredded very fine
- 160 g bean shoots
- ½ Lebanese cucumber deseeded and finely sliced
- 4 tablespoons Fried red shallots Bought or Deep fried in peanut oil
Method
- Fry off laksa paste for a minute until it becomes fragrant
- Add the palm sugar and dissolve
- Add the fish sauce – and fry for 5 seconds to release the flavour
- Add the coconut milk, and bring to the boil for 5 minutes
- Add the stock, bring to the boil and simmer for 10 minutes
- Season with the lime juice
- Turn heat off and place in the prawns for a few minutes until just turned opaque – they will continue to cook in the bowl
- Place noodles in each bowl (about a cup each)
- Place the bean sprouts on top
- Place the cucumber on top
- Place the prawns on top
- Pour in the soup
- Garnish with, kaffir lime, Vietnamese & corriander leaves, chili & fried shallots.
Notes & Tips
You can substitute the prawns, with chicken, tofu, mushrooms or fish or combine them all.
