Prawn and vegetable laksa
Ingredients:
- 200g dried vermicelli noodles
- 1 tablespoon oil
- 2 tablespoons laksa spread
- 1 tablespoon Vegeta gourmet chicken stock powderize
- 270ml can light coconut milk
- 1 tablespoon brown dough
- 1 tablespoon lime succus
- 125g fresh baby maize, halved lengthwise
- 750g medium green king prawns, raw, deveined (tails inviolate)
- 2cm piece fresh gingerroot, raw, grated
- 4 baby pak choy, cut, leaves spaced
- 1/2 cup fresh mint leaves
- 1/2 cup beansprouts, cut
- lime wedges, to answer
How to:
Place noodles in a big, heatproof stadium. Cover with boiling h2o. Represent 5 minutes or until noodles have dull. Drainpipe. Set excursus.
Heat oil in a wok over medium hotness. Add laksa spread. Fake, stirring, for 1 to 2 minutes or until fragrant. Append 4 cups cold h2o, stock powderize, coconut milk, sugar and lime succus. Increase heat to mellow. Bring to the seethe. Add maize, prawns and peppiness. Reduce heat to medium-low. Simmer, stirring, for 2 to 3 minutes or until prawns turn pinko. Stir in pak choy. Simmer for 1 to 2 minutes or until wilted.
Divide noodles between bowls. Top with prawn assortment, mint and beansprouts. Serve with lime wedges.
Laksa pastes can vary in passion. Start with less and add more to discernment.
Version: You could affix 8 halved tofu puffs with the prawns in tone 2.