Luscious Curry Prawn Laksa



Laksa paste
1 brown onion, roughly chopped
3 garlic cloves
2 small red chillies, chopped
4 cm-piece ginger, peeled, sliced
3 lime leaves, finely sliced
2 tsp flaked salt
2 tbsp water
1 tbsp vegetable oil
2 tbsp tom yum paste
To serve
Juice of 1 lime
1 handful crispy fried onion
Extra coriander
red chillies, sliced
lime cheeks
400g hokkien noodles
200g rice vermicelli noodles
80ml vegetable oil
50g almond meal
400ml can coconut milk
900ml water
2 lime leaves
2 handfuls green beans, halved
6 green prawns
2 handfuls bean shoots
1 handful mint leaves
2 handfuls coriander leaves

1. To make laksa paste, blend ingredients to a smooth, thickish paste. Meanwhile, put all noodles in a bowl of boiling water. Allow to sit.
2.  Heat oil in a wok over a high heat. Add paste. Fry for 2 minutes, stirring. Add almond meal, stir for 30 seconds, then stir in coconut milk. Simmer for 4 minutes. Add water, bring to the boil, and simmer for 5 minutes. Add lime leaves, beans and prawns and simmer for 2 minutes.
3. Drain noodles and divide between bowls. Top with bean shoots, mint and coriander. Add laksa broth. Squeeze over lime juice and top with fried onion, extra coriander, chilli and lime cheeks.

Serves 4

Print Recipe
Midwest Foods Dubbo