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Singaporean prawn and vermicelli laksa

with cabbage, chilli and crispy shallots

Ready in around 15 mins

RECIPE FACT:
Singapore is among the 20 smallest countries in the world, with a total land area of only 682.7 square kilometres
Nutritional Info:
  • Energy: 3407kj (814Kcal)
  • Protein: 34g
  • Carbohydrate: 77g
  • Fat: 43g
  • Contains: Crustacean, Tree Nuts, Fish
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 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.

  • TO SERVE:

    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.

Ingredients In your box:
  • 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

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