Prawn LaksaPrep.Time: 15-20 min
Cook.Time: 15-20 min
Small Frying Pan
Pestle and Mortar
Cooked Peeled King Prawns
Pre-Cooked Rice Noodles
150g/5oz Bean Sprouts
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
425ml/¾pt Hot Water
1 tsp Coriander Seeds
1 tsp Turmeric
2 Tbsp Fish Sauce
2 Tbsp Ground Nut Oil
MethodLightly 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.
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