Prawn Laksa Lemak
10 min·Malaysian
Prawn Laksa Lemak
Ingredients
Main
- 300g medium rice stick noodles
- 1 tbsp peanut oil
- 1/3 cup laksa paste (see note)
- 800ml coconut milk
- 1/2 cup (125ml) coconut cream
- 30g finely chopped palm sugar
- 250ml (1 cup) water
- 1kg prawn
- 3 cups (150g) bean sprouts
- 1 cup laksa leaves or Vietnamese mint leaves (see note)
- 3/4 cup coriander leaves
- 1 long red chilli, seeded, thinly sliced
Instructions
3 steps
- 1
Cook the rice stick noodles in a large saucepan of boiling water for 2-4 minutes or until tender. Drain well. Divide evenly among serving bowls.
2 min - 2
Heat oil in a large saucepan over medium-high heat. Add laksa paste and cook, stirring, for 1-2 minutes or until fragrant. Add coconut milk, coconut cream, palm sugar and water. Bring to boil. Reduce heat to medium and add prawns. Cook for 2 minutes or until prawns change colour and curl.
2 min - 3
Divide prawns among bowls and ladle over laksa. Top with bean sprouts, laksa leaves, coriander and chilli.
Progress
0 / 3 steps
