Ingredients
- 12 raw peeled Australian tiger prawns
- 12 raw Australian tiger prawns
- 200g white fleshed fish fillets snapper or similar
- 200g thin dried rice stick noodles
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1.5 litres good quality vegetable stock
- 270ml of 100% coconut cream
- 3 fresh Kaffir lime leaves
- 3 limes, 2 juiced, 1 quartered for decoration
- 1/2 cup snow pea sprouts to serve
- 100g snow peas, sliced thinly on the diagonal, to serve
- coriander leaves, finely chopped, to serve
Method
- Peel 12 unpeeled prawns, leaving tails intact. Cut the fish into bite sized pieces
- Place rice stick noodles in a bowl, cover with cold water, then drain and divide evenly between 4 bowls
- Meanwhile, heat a 3 litre saucepan over medium heat. Cook the laksa paste for 2 minutes, or until fragrant.Add onion and garlic, and cook for 3 minutes until soft. Stir in stock and bring to the boil. Simmer for 4 minutes then add coconut cream and kaffir lime leaves.
- Bring back to simmer then add prawns and fish.Cook for 4 minutes then turn off heat.
- Remove the kaffir lime leaves.Squeeze juice from 2 limes over.Divide among the 4 bowls with noodles, with each bowl having 3 prawns with tails asdecoration near edge.
- Decorate each bowl with snow pea sprouts at edges, and 1/4 piece lime.Sprinkle sliced snow peas and chopped coriander in middle of bowls.Serve and enjoy.
Product used in recipe
- Valcom - Curry Paste Laksa
