Shrimps Laksa Recipes

Ingredients :

250g dried rice vermicelli

1 tbsp peanut oil

1/4 cup (60g) good quality laksa paste

3 cups (750ml) vegetable stock

400ml coconut milk

500g peeled and deveined, raw medium shrimps with tails intact

3 tbsp chopped fresh coriander leaves

75g fried tofu puffs, cut into 5mm wide matchsticks

90g bean sprouts

40g crushed peanuts

fresh coriander leaves, to garnish

lime wedges, optional

1. Put the vermicelli in a large heatproof bowl, cover with boiling water and leave for 10 minutes, then drain.
2. Heat a wok over high heat, add the oil and swirl to coat.
3. Add the laksa paste and stir fry for 1 minute.
4. Add the stock and bring to the boil, then reduce the heat, add the coconut milk and simmer for 2 minutes.
5. Add the shrimps and cook for 2-3 minutes, or until they change color, then add the coriander, tofu and 1/4 tsp salt, and cook for 2 minutes.
6. Run the noodles under hot water to separate, then divide among four deep bowls.
7. Top with bean sprouts, then ladle in the soup.
8. Garnish with the crushed peanuts and coriander leaves.
9. Serve with lime wedges.

Note - If you can not buy peeled raw prawns, buy 1kg and peel them yourself. This will add 15 minutes to your preparation time.

Ready to eat in 25 minutes.

Serves 4

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