Ingredients
- Volcom Laksa paste 1 jar
- Obento Udon Noodles, 2 x 200g pack
- Lee Kum Kee Sweet and Sour Sauce, 1 dessert spoon
- Volcom Water Chestnuts - 1 x 227g tin
- Squid Brand Fish Sauce - 1 teaspoon
- Volcom Kaffir Lime Leaves - 50g
- 300g Prawns, uncooked, peeled and 300g Squid rings, uncooked
- 800ml coconut milk
- 200ml water
- 6 garlic cloves, peeled
- 30g fresh ginger, skin removed
- 20g fresh galangal, skin removed
- 250g Chinese broccoli
- 2 birds eye chillis
- 3 spring onions
- 1/2 bunch coriander, washed, leaves picked, stalks removed
- 1 lime, quartered
Method
- chop garlic, chilli, ginger, galangal and coriander stalks
- finely slice spring onion, separating the white from the green (reserve half of green for garnish)
- Stir fry garlic, chilli, ginger, galangal, coriander stalks and spring onion in a wok with glug of vegetable oil until softened.
- Add Volcom Laksa paste and 30g Valcom Kaffir Lime Leaves to stir-fry mix and fry until fragrant.
- Add Sweet and Sour Sauce, Fish Sauce, coconut milk and 200ml of water, and bring to a simmer, stirring occasionally.
- Add prawns and broccolini, and cook for approximately two minutes or until prawns are half cooked.
- Add squid rings and cook for approximately two minutes until just cooked.
- Serve immediately: ladle into in bowls over the noodles (heated previously by placing in bowl of boiling water for 2 minutes and drained prior to serving).
- Garnish each bowl with coriander leaves and spring onion.
- Squeeze 1/4 lime into each bowl.
Product used in recipe
- VALCOM - VALCOM CURRY PASTE LAKSA
- OBENTO - OBENTO UDON NOODLES
- LEE KUM KEE - LKK SWEET & SOUR SAUCE 240G
- VALCOM - VALCOM WATER CHESTNUT SLICED
- VALCOM - VALCOM KAFFIR LIME LEAVES
