Spicy Prawn Laksa Food

SPICY PRAWN LAKSA

Steps:

• Heat laksa paste in a medium-size saucepan for a few minutes to release the aroma. Add coconut milk and stock and bring to boil. Reduce heat to simmer and add fish and prawns. Gently poach for about five minutes, until cooked. Place noodles in a large, heatproof bowl and pour boiling water over to cover. Allow to stand for two minutes to heat through, then drain. Place drained noodles in large serving bowls, pour over laksa and garnish with cucumber, bean sprouts, fried shallots, spring onion and coriander.

PRAWN & COCONUT LAKSA

Steps:

• Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
• Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.
• Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.

PRAWN LAKSA CURRY BOWL

Steps:

• Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
• Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
• Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.