Prawn laksa lemak

Posted by adm On August - 23 - 2011

How to cook Prawn laksa lemak


  • 300g medium rice stick noodles
  • 1 tbs peanut oil
  • 1/3 cup laksa spread (see line)
  • 800ml coconut milk
  • 1/2 cup (125ml) coconut pick
  • 30g finely chopped palm boodle
  • 250ml (1 cup) weewee
  • 20 (1kg) medium green king prawns, peeled leaving tails integral, deveined
  • 3 cups (150g) bean sprouts
  • 1 cup laksa leaves or Vietnamese mint leaves (see billet)
  • 3/4 cup coriander leaves
  • 1 long red chilly, sown, thinly sliced

How to:

  • Cook the rice stick noodles in a large saucepan of boiling water for 2-4 minutes or until tenderise. Drain good. Divide evenly among serving bowls.

  • Heat oil in a large saucepan over medium-high rut. Add laksa paste and ready, stirring, for 1-2 minutes or until fragrant. Add coconut milk, coconut emollient, palm sugar and h2o. Bring to furuncle. Reduce heat to medium and add prawns. Cook for 2 minutes or until prawns change colour and ringlet.

  • Divide prawns among bowls and ladle over laksa. Top with bean sprouts, laksa leaves, coriander and chilly.

  • Laksa or Vietnamese mint leaves have a strong peppery mint taste that is essential to this saucer. Available from Asian grocers, or substitute with spearmint.

  • Laksa paste is a mild shrimp and chilli-based paste. It is uncommitted from supermarkets.

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