Prawn Laksa by Foodland Recipe Kitchen

Ingredients

• 20 whole raw prawns
• 2 tbsp vegetable oil
• 3 tbsp laksa paste (pre-bought)
• 1 x 400ml can coconut milk
• Juice of 2 limes
• 2 tbsp fish sauce
• 200g fresh Singapore noodles
• ¼ Lebanese cucumber, seeds removed, cut into julienne strips
• 1 bunch fresh coriander

Equipment

• Saucepan
• Large frying pan

Instructions

1. Remove the heads and shells from the prawns, leaving the tail shells on for presentation.
2. Put the heads and shells in a saucepan with 2 cups water and simmer for 20 minutes.
3. Strain stock and reserve. Discard the heads and shells.
4. Heat oil in a large pan, add prawn tails and fry for 2 minutes on each side remove and set aside.
5. Add laksa paste and fry for a minute or two, then add coconut milk, lime juice, fish
   sauce, and stock, allow to simmer gently.
6. Blanch the noodles in boiling water, drain, and divide between 4 bowls.
7. Top noodles with laksa stock, then prawns and garnish with cucumber and coriander.
8. Extra chilli on the side for the chilli lovers.