Singaporean prawn and vermicelli laksa
Ready in around 15 mins
- Energy: 3407kj (814Kcal)
- Protein: 34g
- Carbohydrate: 77g
- Fat: 43g
- Contains: Crustacean, Tree Nuts, Fish
1. To prepare the vermicelli noodles: Boil
Boil the kettle. Place vermicelli noodles in a bowl and once the kettle has boiled cover the noodles with boiling water and leave to soak for 5 mins. Drain into a colander.
2. TO PREPARE THE GARNISH:
Remove the red chilli from the top of the prawn laksa paste. Cut the chilli in half lengthways and scrape the seeds out with a teaspoon – if you enjoy a spicier flavour, leave the seeds in and thinly slice. Use ½ to ¾’s of the chilli, depending how spicy you want the laksa to be. Roughly chop the coriander including the stalk which has lots of flavour.
3. TO PREPARE THE PRAWNS:
Remove prawns from their pot and pat dry with paper towel. Season with salt.
4. TO COOK THE PRAWNS AND LAKSA:
Have everything to hand – the cooking takes less than 5 mins. Heat 1 tbsp of cooking oil in a nonstick wok or deep sided frying pan over a high heat. Once hot add the prawns and stir fry for 1 min. Stir in the green cabbage for 1 more min. Remove prawns and cabbage from the pan into a bowl but keep to hand. Add the laksa paste with 1 tbsp cooking oil to the pan and constantly stir fry around the pan for 1 min, then pour in the coconut cream. Bring up to a simmer and once simmering, add the vermicelli noodles, prawns, and cabbage into the broth. Cook for another 1-2 mins until piping hot.
Use tongs to place noodles into a bowl and then ladle laksa, prawns and cabbage into bowls and top with bean sprouts, red chilli and coriander. Sprinkle over crispy shallots.
- 1 pot of prawns
- 1 bag of vermicelli noodles
- 1 pot of laksa paste and red chilli
- 1 pot of coconut cream
- 1 sachet of crispy shallots
- 1 bag of bean sprouts
- 1 bag of green cabbage
- 1 bag of coriander