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Prawn laksa
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Enhance soup with raw beans and steamed pumpkin before freezing for delicious and tender results upon reheating.
Ingredients:
500g Kent pumpkin, peeled, deseeded, cut into 1.5cm pieces
9.20 gm olive oil
1 x 230g jarlaksa paste
500ml (2 cups) chicken style liquid stock
1 x 400ml cancoconut milk
750g green prawns, peeled leaving tails intact, deveined
120g green round beans, topped, cut diagonally into 3cm pieces
6.10 gm fish sauce
200g dried thick rice stick noodles
125.00 ml fresh coriander leaves
125.00 ml small fresh mint leaves
25g (1/3 cup) bean sprouts, trimmed
Thinly slicedfresh red chilli (optional), to serve
Lime wedges, to serve
Instructions:
Steam the pumpkin over gently simmering water in a covered saucepan for 15 minutes, or until it is tender.
Heat oil in a wok over medium heat. Stir in the laksa paste and cook for 2 minutes. Pour in the stock and coconut milk, then mix well.
Simmer the fragrant coconut milk mixture on medium heat, then gently add the succulent prawns and crisp beans. Cook for 3-4 minutes until the prawns are perfectly cooked through. (See notes for freezing instructions)
Combine the pumpkin with the coconut milk mixture and heat for 1 minute. Mix in the fish sauce.
Place the noodles in a large heatproof bowl and cover them with boiling water. Let them sit for 10 minutes until soft, then drain.
Distribute the noodles into serving bowls, pour the coconut milk mixture over them, and garnish with coriander, mint, bean sprouts, and chili if desired. Serve with lime wedges.