PRAWN LAKSA

Prawn Laksa image

Provided by MarraMamba

Categories Malaysian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 20

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1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 red onion, chopped
1 cup coconut milk
1/2 tablespoon fresh ginger, finely minced
4 garlic cloves, crushed
2 sticks lemongrass, finely chopped
2 red chilies, seeded
4 tablespoons shrimp paste (rule of thumb tbs per person)
1/2 tablespoon peanut oil
400 ml coconut milk
1 fresh lime, the juice of
500 ml chicken stock, a big pinch of brown sugar (vegetable stock for vegetarians and vegans)
1/2 tablespoon fish sauce
300 g yellow wheat noodles (or egg noodles)
500 g uncooked shrimp (and de-veined prawns, frozen ok)
100 g bean sprouts
coriander, leaves (cilantro to you, generous handful)
salt

Steps:

Laksa Paste:.
Start your blender and add the above ingredients one by one until you have a smooth paste.
Soup:.
Have your wok ready, on a high flame, and pour a little peanut oil, then add the paste, cook it briskly for half a minute, add the stock, brown sugar, coconut milk, fish sauce, lime juice and bring to the boil then reduce the heat and simmer for a further 10 minutes.
In the meantime bring to boil water in a pot for your noodles, cook for 2 minutes, drain and set aside.
Add the prawns/shrimps into the soup, stir until cooked (shouldn't take more than 1 minute), add the cilentro leaves, the bean sprouts then the noodles, give it a good stir, add salt if desired and more chili flakes if you want it really spicy, and serve into bowls.

Nutrition Facts : Calories 761.1, Fat 39.7, SaturatedFat 31, Cholesterol 161.3, Sodium 1098.3, Carbohydrate 75.2, Fiber 1.9, Sugar 5.3, Protein 36.4