SPICY PRAWN LAKSA

 

INGREDIENTS

 

2 teaspoons olive oil

1 x 230g jar laksa paste

500ml (2 cups) chicken stock

1 x 400ml can coconut milk

750g green prawns, peeled, deviened, leaving the tails intact

120g sugar snap peas

1 packet of puffed tofu

1 punnet of cherry tomatoes

1 teaspoon fish sauce

200g dried vermicelli noodles

1/2 cup fresh coriander leaves

1/2 cup basil leaves

25g (1/3 cup) bean sprouts

Fried shallots to serve

Thinly sliced fresh chilli to serve

Lime wedges to serve

 

METHOD

 

Step 1. Heat the oil in the Pyrolux Round French Oven over medium heat. Add the laksa paste and cook, stirring for 2 minutes. Add the stock and coconut milk and stir to combine.

 

Step 2. Bring the coconut milk mixture to a simmer over medium heat. Add the prawns and sugar snap peas. Cook for 3-4 minutes or until the prawns are just cooked through.

 

Step 3. Add the cherry tomatoes and tofu to the coconut milk mixture and cook for 1 minute or until heated through.

 

Step 4. Stir in the fish sauce.

 

Step 5. Meanwhile, place the noodles in a large heatproof bowl. Add enough boiling water to cover. Set aside for 10 minutes or until soft. Drain and add to the rest of the mixture.

 

Step 6. Divide laksa among serving bowls and top with the coriander, basil, bean sprouts, fried shallots and chilli if desired.

 

Serve with lime wedges.