Ingredients
- 250g vermicelli, 15 jumbo raw prawns, 1 bag thai salad, fried shallots,1 tablespoon fish sauce, 1/2 cup laksa paste, 400ml coconut cream, peanut oil, vegetable stock 4 cups,
Method
- Cook rice noodles according to packet instructions. Drain and rinse under cold water. Set aside. 4 Heat a large pot or wok over medium high heat. Add the oil and laksa paste and cook for 3 minutes or until fragrant and paste is sticking slightly to the base of the pot or wok. 5 Add coconut cream, stock and fish sauce. Bring to the boil and simmer for 10 minutes allowing flavours to develop. 6 Add prawns and thai salad mix cooking for 3-5 minutes or until just cooked through. 7 Divide noodles between bowls. Ladle over laksa. Top with fried shallots
Product used in recipe
- Valcom - Authentic thai laksa paste
