Food by Barbara Northwood
Prawn Laksa
| Prep Time | Cook Time | Serves |
|---|---|---|
| 20 mins | 8 mins | 4 |
- 20 medium green prawns (500g)
- 250g dried vermicelli noodles
- 2 tsps vegetable oil
- 2 tblsps laksa paste
- 3 cups shredded silverbeet
- 3 cups chicken stock
- 375ml can Carnation Light & Creamy Coconut Flavoured Evaporated Milk
- 1 and a 1/2 tblsps fish sauce
- 1 cup bean sprouts
- Fresh coriander leaves and sliced red chilli, to garnish
- Lime slices, to serve
METHOD
1. Peel and devein prawns leaving tails intact.
2. Place noodles in a large heatproof bowl. Cover with boiling water. Stand 10 minutes, or until tender. Drain well.
3. Heat oil in a wok. Add laksa paste and stir-fry for 1 minute. Add prawns. Stir-fry 1 minute. Add silverbeet, stock and evaporated milk. Bring to boil. Simmer for 2 minutes. Stir in fish sauce.
4. Divide noodles among four serving bowls. Spoon over stock mixture. Serve topped with bean sprouts. Garnish with coriander and chilli. Serve with lime.
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