Prawn laksa

Name: Prawn laksa
Cook time: 1 h
Yield: 4
Ingredients: 250 g dried rice vermicelli; 1 tablespoon peanut oil; 1/4 cup (60 g) good-quality laksa paste; 3 cups (750 ml) vegetable stock; 400 ml coconut milk; 500 g peeled and deveined, raw medium prawns with tails intact; 3 tablespoons chopped fresh coriander leaves; 75 g fried tofu puffs, cut into 5 mm wide matchsticks; 1 cup (90 g) bean sprouts; 1/4 cup (40 g) crushed peanuts; fresh coriander leaves, to garnish; lime wedges (optional)

November 1, 2013

easyTime:30 mins - 1 hourServes:4

A recipe from the Good Food collection.

Ingredients

250 g dried rice vermicelli
1 tablespoon peanut oil
1/4 cup (60 g) good-quality laksa paste
3 cups (750 ml) vegetable stock
400 ml coconut milk
500 g peeled and deveined, raw medium prawns with tails intact
3 tablespoons chopped fresh coriander leaves
75 g fried tofu puffs, cut into 5 mm wide matchsticks
1 cup (90 g) bean sprouts
1/4 cup (40 g) crushed peanuts
fresh coriander leaves, to garnish
lime wedges (optional)

Method

Step 1
Put the vermicelli in a large heatproof bowl, cover with boiling water and leave for 10 minutes, then drain.
Step 2
Heat a wok over high heat, add the oil and swirl to coat. Add the laksa paste and stir-fry for 1 minute. Add the stock and bring to the boil, then reduce the heat, add the coconut milk and simmer for 2 minutes. Add the prawns and cook for 2–3 minutes, or until they change colour, then add the coriander, tofu and 1/4 teaspoon salt, and cook for 2 minutes.
Step 3
Run the noodles under hot water to separate, then divide among four deep bowls. Top with bean sprouts, then ladle in the soup. Garnish with the crushed peanuts and coriander leaves. Serve with lime wedges.

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