Soup Heaven

Prawn Laksa

Prawn Laksa         

 Prep.Time: 15-20 min
 Cook.Time: 15-20 min
 Difficulty: Easy
 Serves: 4

Tools

 Large Saucepan
 Small Frying Pan
 Food Processor
 Chopping Board
 Wooden Spoon
 Sharp Knife
 Pestle and Mortar

Ingredients

 450g/1lb
   Cooked Peeled King Prawns
 150g/5oz
   Pre-Cooked Rice Noodles
 150g/5oz Bean Sprouts
 6 Shallots
 1 Lime
 4 Cloves Garlic
 2 Large Red Chillies
 5cm/2" Fresh Ginger
 1 Lemongrass Stalk
 Small Bunch Coriander
 2 Fish Stock Cubes
 2 Tins Coconut Milk
   (800ml/1¼pts)
 425ml/¾pt Hot Water
 1 tsp Coriander Seeds
 1 tsp Turmeric
 2 Tbsp Fish Sauce
 2 Tbsp Ground Nut Oil


Method

Lightly toast the coriander seeds in the small frying pan then grind them to a fine powder.
Peel and roughly chop shallots, garlic, and ginger.
Roughly chop the chillies and lemon grass.
Into the food processor put the shallots, garlic, ginger, chillies, lemon grass, coriander leaves, turmeric, ground coriander, and half of the nut oil and puree to a coarse paste.
In the large saucepan, fry the paste in the remaining nut oil for 1 minute stirring constantly.
Add the hot water and coconut milk and crumble in the stock cubes and stir well.
Bring to the boil and then simmer for 10 minutes.
Add the fish sauce, noodles, and prawns.
Stir well then add the juice of the lime and the bean sprouts.
Serve immediately.



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