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Singaporean prawn and vermicelli laksa

Name: Singaporean prawn and vermicelli laksa
Cook time: 15 min
Yield: 2
Cuisine: Singapore, Singapore

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 2 people

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 bowls and then ladle laksa, prawns and cabbage into bowls and top with bean sprouts, red chilli and coriander. Sprinkle over crispy shallots.