Prawn Laksa

Ingredients

• 500g prawns
• 1 tbsp oil
• ½ cup Valcom Laksa Paste
• 200g Hokkien noodles
• 100g vermicelli, rehydrated
• 1 lemongrass, white part finely chopped
• 2 tsp ginger, minced
• 2 garlic cloves, minced
• 2 birds eye chillies, minced
• 4 cups chicken stock
• 200ml coconut milk
• 1 tbsp fish sauce
• 2 tsp lime juice
• 1 cup tofu puffs
• To serve:
• 2 spring onions, sliced
• 1 cup bean shoots
• 4 tsp fried shallots
• 2 tsp fried garlic
• 2 tbsp coriander
• 2 tbsp Vietnamese mint
• 4 tbsp sambal olek
• 2 birds eye chillies, sliced
• 1 lime, quartered

Method

1. Deshell the prawns, reserving the shells. Heat the oil in a large pot over medium heat. Add the prawn shells and cook for 2–3 minutes to flavour the oil. Remove and discard the shells, retaining the prawn-infused oil.
2. Add the lemongrass, ginger, garlic, and chillies to the pot. Gently fry in the prawn oil until fragrant. Add the laksa paste and cook for 2–3 minutes.
3. Stir in the chicken stock and coconut milk. Mix well to combine, then add fish sauce and lime juice. Simmer for 5 minutes.
4. Prepare the Hokkien noodles according to packet instructions. Divide the Hokkien noodles and vermicelli evenly between four serving bowls.
5. Add the prawns and tofu puffs to the broth and cook for 5 minutes or until the prawns are pink and fully cooked.
6. Divide the prawns and tofu puffs between the four bowls and pour over the laksa broth.
7. Garnish each bowl with spring onions, bean shoots, fried shallots, fried garlic, coriander, and Vietnamese mint. Adjust spice by adding sambal olek and sliced chillies to taste. Serve with a wedge of lime for squeezing.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE LAKSA