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Prawn and vegetable laksa
Prawn and vegetable laksa
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Prep Time:
20 minutes
Cook Time:
7 minutes
Total Time:
27 minutes
Ingredients:
  • 200g dried vermicelli noodles
  • 18.40 gm vegetable oil
  • 40.00 ml laksa paste
  • 20.00 ml chicken style stock powder
  • 270ml can light coconut milk
  • 16.00 gm brown sugar
  • 21.00 gm lime juice
  • 125g fresh baby corn, halved lengthways
  • 750g medium green king prawns, peeled, deveined (tails intact)
  • 2cm piece fresh ginger, peeled, grated
  • 4 baby pak choy, trimmed, leaves separated
  • 125.00 ml fresh mint leaves
  • 125.00 ml beansprouts, trimmed
  • lime wedges, to serve
Instructions:
  • Place noodles in a large heatproof bowl and cover with boiling water. Let stand for 5 minutes or until noodles have softened, then drain and set aside.
  • In a wok over medium heat, heat oil then add laksa paste. Cook, stirring, for 1 to 2 minutes until fragrant. Pour in 4 cups of cold water and add stock powder, coconut milk, sugar, and lime juice. Increase heat to high and bring to a boil. Toss in corn, prawns, and ginger. Reduce heat to medium-low and simmer, stirring, for 2 to 3 minutes until prawns turn pink. Fold in pak choy and simmer for 1 to 2 minutes until wilted.
  • Distribute noodles among individual bowls. Spoon prawn mixture on top, sprinkle with fresh mint and beansprouts. Serve with lime wedges for a burst of citrus flavor.

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