Pip’s Prawn and Tofu Laksa

Method

1. Heat oil in large saucepan and pan fry prawns for 3 minutes, then set prawns aside in separate dish.
2. Add ginger, garlic, chilli (if using) to saucepan and fry until fragrant.
3. Add Valcom Laksa paste and coconut milk and simmer over low heat for 5 minutes.
4. Add pre-cooked Hokkien noodles and tofu puffs and continue simmering for 3 minutes.
5. Return prawns to saucepan, along with thinly sliced capsicum and continue simmering for 3 minutes.
6. Divide the mixture between 4 bowls and sprinkle with crushed peanuts.
7. Garnish with spring onion and Vietnamese mint, and serve with a wedge of yuzu.