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Singaporean prawn laksa

Name: Singaporean prawn laksa
Cook time: 15 min
Yield: 4
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: 3061kj (731Kcal)
Protein: 28g
Carbohydrate: 52g
Fat: 47g
Contains: Crustacea, Tree Nuts, Fish

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a kettle to the boil.
1. TO PREPARE THE VERMICELLI NOODLES:

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 then 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. Thinly slice the bok choy then roughly chop the coriander including the stalk which has lots of flavour. Thinly slice the makrut lime leaf.
3. TO PREPARE THE PRAWNS:

Remove prawns from their packaging and pat dry with a paper towel. Season with salt.
4. TO COOK THE PRAWNS AND LAKSA:

Have everything on hand – the cooking takes less than 5 mins. Heat a drizzle of oil in a non-stick 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 and bok choy and cook for 1 more min. Remove prawns, cabbage and bok choy from the pan and place into a bowl but keep close. Add the laksa paste with a drizzle of 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 prawns, cabbage, bok choy and makrut lime leaf into the broth. Cook for another 1-2 mins until piping hot.
TO SERVE:

Use tongs to place noodles into bowls, then ladle laksa, prawns and vegetables into bowls and top with mung beans, red chilli and coriander. Sprinkle over the crispy shallots.