Australian Prawn Laksa
Impress your friends with this delicious, aromatic laksa full of amazing flavour - deceptively simple to make!
Serves
4
Prep
10 mins
Cook
60 mins
Method
- For fried eschallots, place sliced eschallots and oil in a heavy based frypan. Place pan over low heat and cook for 45 mins or until crispy. Strain eschallots and spread over a large tray lined with paper towel.
- Cook rice noodles according to packet instructions. Drain and rinse under cold water. Set aside.
- Heat a large pot or wok over medium high heat. Add the oil and laksa paste and cook for 3 minutes or until fragrant and paste is sticking slightly to the base of the pot or wok.
- Add coconut cream, stock and fish sauce. Bring to the boil and simmer for 10 minutes allowing flavours to develop. Add prawns and snow peas, cooking for 3-5 minutes or until just cooked through.
- Divide noodles between bowls. Ladle over laksa. Top with pea shoots, herbs, fried eschallots and fresh lime.
Recipe courtesy of Australian Prawns.
Ingredients
- 20 large green Australian prawns, body peeled, keeping tail and head intact
- 250 g thin dried vermicelli noodles
- 2 tablespoons fried onion oil or vegetable oil
- ½ cup laksa paste 400 ml can of coconut cream
- 1 ½ cups chicken stock
- 1 tablespoon fish sauce
- 200 g snow peas, trimmed
- 1 cup snow pea shoots
- Coriander leaves and fresh lime to serve
- Fried eschallots*
- 10 eschallots, peeled and thinly sliced on a mandolin
- 150 ml vegetable oil
- *Alternatively, you can use store bought crispy shallots (saves 45 minutes cooking time).
