Prawn and Vegetable Laksa
10 min·Malaysian
Prawn and Vegetable Laksa
Ingredients
Noodles
- 200g dried vermicelli noodles
Sauce & Flavor
- 1 tbsp vegetable oil
- 2 tbsp laksa paste
- 1 tbsp chicken stock
- 270ml can light coconut milk
- 1 tbsp brown sugar
- 1 tbsp lime juice
Vegetables
- 125g fresh baby corn, halved lengthways
- 4 baby pak choy, trimmed, leaves separated
Protein
- 750g medium green king prawns, peeled, deveined (tails intact)
Garnish
- 2cm piece fresh ginger, peeled, grated
- 1/2 cup fresh mint leaves
- 1/2 cup beansprouts, trimmed
- lime wedges, to serve
Instructions
3 steps
- 1
Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until noodles have softened. Drain. Set aside.
5 min - 2
Heat oil in a wok over medium heat. Add laksa paste. Cook, stirring, for 1 to 2 minutes or until fragrant. Add 4 cups cold water, stock powder, coconut milk, sugar and lime juice. Increase heat to high. Bring to the boil. Add corn, prawns and ginger. Reduce heat to medium-low. Simmer, stirring, for 2 to 3 minutes or until prawns turn pink. Stir in pak choy. Simmer for 1 to 2 minutes or until wilted.
5 min - 3
Divide noodles between bowls. Top with prawn mixture, mint and beansprouts. Serve with lime wedges.
Progress
0 / 3 steps
