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Prawn Laksa

Ingredients

  • 100g rice vermicelli noodles
  • 3 cloves garlic, peeled
  • 1 tsp. ground cumin
  • 2 tsp. sambal oelek (chilli paste)
  • 2 tbsp. vegetable oil
  • 1 ¾ cups of coconut milk
  • 750gr green king prawns
  • 1 cup fresh bean sprouts
  • 1 onion, roughly chopped
  • 1 tsp. ground turmeric
  • 1 tsp. coriander
  • 1tsp. dried shrimp paste
  • 1 tsp. grated lemon rind
  • ¼ cup whole coriander leaves
  • 4 shallots, sliced
  • 2 cups fish stock

Instructions

  1. Soak noodles in hot water for 10 minutes.
  2. Place onion, garlic, ginger, turmeric, cumin, coriander and sambal oelek in a food processor and bring to a paste.
  3. Heat oil in a wok or large saucepan.
  4. Fry prawns for 1 minute. Set aside.
  5. Add spice and sambal oelek paste and fry for 1-2 minutes.
  6. Add rind, coconut milk and fish stock.
  7. Bring to boil, reduce heat and simmer for 5 minutes.
  8. Stir in prawns and simmer for 6 minutes or until prawns change colour.
  9. Drain noodles.
  10. Divide noodle, sprouts, coriander leaves and shallots among bowls.

Spoon hot soup over top.

Serve immediately.

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