Prawn and vegetable laksa

Posted by adm On March - 10 - 2012

How to cook Prawn and vegetable laksa


  • 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.

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